Red Cabbage and Apple Salad

Red Cabbage and Apple Salad

This salad is so tasty and cheap to make. It looks wonderful and is full of goodness. It can be made in minutes, no cooking involved and is even nicer on the 2^nd or 3^rd day after making. Check out the Dietary Information section below for all the amazing health benefits.

In the ingredients I've listed ½ a head of red cabbage. The other half will keep for weeks in the fridge in a sealed container so don’t throw it out! Alternatively you can just make double!

Ingredients:

Makes 4-6 servings

½ head of Organic Red Cabbage

1 Organic apple

1 heaped tablespoon of Wholegrain Mustard

1 heaped tablespoon of English mustard

4 tablespoons of Organic Apple Cider Vinegar.

Salt and pepper to taste

Drizzle of Extra Virgin Olive Oil if desired

Additions: Chopped Walnuts are delicious in this salad. As are Raisins.

Method

After removing the stem and first outer leaves of the head of cabbage half, slice thinly with a well sharpened knife. Break up the pieces into a large salad bowl cutting in half if desired.

Chop the apple into quarters, remove the core and seeds and chop each quarter into chunks or slices. Adding these to the bowl.

Add both the types or mustard (if you only have one type double the quantities), Apple Cider Vinegar and drizzle of Olive Oil and mix all together.

Serve.

Prep Time

5 minutes

Equipment needed

Sharp knife, large bowl

Dietary Information

Gluten Free

Wheat Free

Paleo

Vegetarian and Vegan

Sugar Free

Contains good fats

Two of your 5 a day

Apple Cider Vinegar is antimicrobial, lowers blood sugar (take note diabetics!), aids fat loss and is good for the heart.

Red Cabbage is packed with flavonoids which are cancer fighting, Vitamin C and K and has lots of fibre and minerals.

An apple a day keeps the doctor away! 

Mustard is high in magnesium and selenium which help fight asthma and chest congestion, slows ageing, are anti-inflammatory (can even be rubbed onto joints!), stimulates hair growth and relieves constipation.  

Storage Instructions:

Keeps for over a week in a sealed container in the fridge. If you want to make it in advance you can leave out the apples (they can go brown) and add them in just before serving. I find the cabbage softens out after at least 12 hours and allows the vinegar to soak in. This makes it even nicer served on the second day.

Serving suggestions

I love to eat this salad with some freshly baked, honey glazed Ham. The mustard and honey go so well together.

It goes with lots of other meats too. It’s great for BBQs (roll on the summer!) and is a fantastic side dish to bring to a party.

Can be used to replace coleslaw as a lower fat, healthier option