Red cabbage, apple and cranberry salad
This red cabbage, apple and cranberry salad is one of my favourite salads in the autumn. It’s vegan , dairy-free, gluten-free and super healthy – full of vitamins to boost our immune systems. Most importantly it’s incredibly easy to make and really very delicious too! I sometimes add grated beetroot to it and also use other herbs. It’s ideal for picnics, trips, parties, BBQ’s and for lunch-boxes.
Ingredients
Method
- Finely chop the tarragon leaves and the parsley.
- Whisk the oil with the vinegar and chopped herbs, then season with salt and pepper to your taste. Set aside.
- Thinly slice or shred the cabbage.
- Cut the apples cut in half, remove the core, then cut into thin slices.
- In a large bowl mix the apple, cabbage, cranberries and walnuts.
- Pour the dressing over the salad and (if time allows) let it rest in a cool place for about an hour for the cabbage to soften.