A winter salad that is both nutritious and kind to the buds is Red Cabbage with Edam & Walnuts Salad. It's fresh and clear of any processed ingredients, is crunchy and colorful and is sure to become the limelight of your dining table.
The vegetables provide fiber while the cheese and nuts protein, calcium and essential fatty acids. What could be better than a yummy salad to provide necessary nutrients on a cold day. Invite over friends and enjoy this delicacy in a cozy get together. Follow our step by step guide for a detailed recipe that is easy to make and tastes wonderful.
Serving size: 4 person
Preparation time: 30 minutes
Utensils needed: bowl, knife, pan,
-1 small celeriac
- juice of ½ lemon
-1 small red cabbage
-1 red onion, thinly sliced
- 4 tbsp chopped walnuts
- 125g Edam cheese
- 1 crisp red dessert apple
- 2 tbsp walnut oil
-2 tbsp vegetable oil
-2 tsp balsamic vinegar
Peel and shred the celeriac. Cook in boiling water for five minutes to make it tender. Pour half the lemon juice over it. Core the cabbage and shred it finely. You can use the food processor or a knife. Mix the celeriac and the cabbage. Add the onion to both of them in a large bowl.
Make the dressing now. Mix together all the dressing ingredients by shaking well in a screw topped jar or bottle. Pour 2/3 of this dressing over the cabbage/celeriac mixture.
Roast the walnuts in a dry pan for two minutes.Let them cool after it. Cut the cheese into thin match sticks and slice the apples. Sprinkle lemon juice over apple slices to prevent discoloring.
When you plan to serve, mix the Edam, walnuts and apple into the salad. Top it up with the rest of the dressing.