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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red cabbage
  • 2 apples
  • 50 g dried cranberries
  • 50 g walnut
  • 2 sprigs of tarragon
  • 1 small handful of parsley
  • 1 Tbsp cider vinegar
  • 50 ml walnut oil
  • Salt and pepper

Method
 

  1. Finely chop the tarragon leaves and the parsley.
  2. Whisk the oil with the vinegar and chopped herbs, then season with salt and pepper to your taste. Set aside.
  3. Thinly slice or shred the cabbage.
  4. Cut the apples cut in half, remove the core, then cut into thin slices.
  5. In a large bowl mix the apple, cabbage, cranberries and walnuts.
  6. 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.