Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Ingredients for Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

• 45ml lingonberry preserves, divided

• 1 tablespoon Dijon mustard

• 1 tablespoon red wine vinegar

• 120ml canola oil

• 1 large unpeeled Granny Smith apple, coarsely grated, divided

• 120ml walnut halves, toasted , divided

• 4 cups thinly sliced red cabbage

How to make Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.