Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
A vibrant and crunchy salad featuring thinly sliced red cabbage, tart Granny Smith apple, and toasted walnuts, all tossed in a tangy lingonberry-mustard dressing. This colorful dish offers a perfect balance of sweet, tart, and nutty flavors.
6 servings
15 min
Ingredients
- •3 tablespoons lingonberry preserves, divided
- •1 tablespoon Dijon mustard
- •1 tablespoon red wine vinegar
- •½ cup canola oil
- •1 large Granny Smith apple
- •½ cup walnut halves
- •4 cups red cabbage
Cooking Instructions
- 1.
Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
5 min
- 2.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
10 min