Red cabbage and apple salad
Lisa’s gorgeous salad is not only colourful but also packed with nutritious ingredients. She recommends serving it with crumbled feta for a light lunch. VP Serves 6-8 Preparation: 30 minutes INGREDIENTS 1 red cabbage, (about 800g) sliced thinly, discard the stalk 1 red apple, sliced thinly (I recommend a Jazz apple) 100g pitted dates, sliced 150g radish, sliced into matchsticks
50g pecan halves, broken into halves
2 large handfuls of dill, chopped Herbamare or sea salt Cracked black pepper Honey mustard dressing 4 tbsp olive oil, light
3 tbsp honey or agave nectar 2 tbsp lemon juice
1 tbsp white wine vinegar 2 tsp honey mustard Herbamare or sea salt Garnish A few springs of fresh dill
METHOD:
In a large bowl combine the thinly sliced red cabbage, apple, radish, dates, dill, pecans and toss together.
Season lightly with herbamare or sea salt, and black pepper.
In a separate bowl combine the ingredients for the honey mustard dressing. Whisk together and check for seasoning.
Pour over the salad and mix until combined.
Just before you’re ready to serve garnish with a few sprigs of fresh dill.