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Crisp and tangy, this salad is excellent with pork and will make for a wonderful fresh, green, and light accompaniment to Thanksgiving Feasts.
Ingredients
1 small cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
salt and pepper
1/2 cup olive oil
2 tablespoons heavy cream
2 Pink Lady apples
Preparation
Preheat your oven to 375 F degrees.
Toast the walnuts for about 8 minutes. Remove from the oven and chop them coarsely.
While the oven preheats and the nuts toast, tear the tough outer leaves of the cabbage off and discard them to your compost bucket. Slice the cabbage in half and cut out the core. Using a thicker setting on a mandolin or using a sharp knife, cut the cabbage halves crosswise into long thin strips. Place cut cabbage into a bowl.
To prepare the vinaigrette, mix the vinegar and lemon juice with a large pinch of sea salt and many grinds of black pepper. Then whisk in the olive oil followed by the heavy cream.
Using a sharp paring knife, cut the apples in half and remove their core. Cut the apples into quarters and slice them thinly. Stack your slices and then cut them lengthwise into strips.
Combine apples and walnuts with the cabbage and toss with the vinaigrette. Let the salad rest for about 5 minutes and then adjust the seasonings as needed and serve.
