Jersey Cabbage and Apple Salad with Walnut-Dijon Vinaigrette

A refreshing and vibrant salad featuring thinly sliced Jersey cabbage, crisp apple, toasted walnuts, and a tangy walnut-Dijon vinaigrette. Easily adaptable to be vegan.

Prep Time

20 minutes

Total Time

30 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.08/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Breakfast•Lunch•Snack•Salad

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

0.5medium headJersey Cabbage(Thinly sliced)

£0.75

2mediumApples(Crisp variety, such as Honeycrisp or Fuji, thinly sliced)

£0.80

0.5cupWalnuts(Roughly chopped)

£1.50

2tablespoonsDijon Mustard

£0.15

3tablespoonsWalnut Oil

£0.60

1tablespoonApple Cider Vinegar

£0.08

1teaspoonMaple Syrup (or Honey)(Optional, for sweetness. Omit for stricter vegan version)

£0.10

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

2tablespoonsFresh Parsley(Chopped, for garnish (optional))

£0.30

Total Cost

£4.31

£1.08 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Watch carefully to avoid burning. Let cool slightly and roughly chop.
2.
In a small bowl, whisk together the Dijon mustard, walnut oil, apple cider vinegar, maple syrup (if using), salt, and pepper until well combined.
3.
In a large bowl, combine the thinly sliced Jersey cabbage and apple slices.
4.
Pour the walnut-Dijon vinaigrette over the cabbage and apple mixture. Toss gently to coat evenly.
5.
Add the toasted walnuts to the salad and toss lightly.
6.
Garnish with chopped fresh parsley (if using) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (175g)

425 kcal / 1778 kJ

Carbs

28g

11% of RDA

Fat

34g

49% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

19 g

21% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For a vegan version, ensure the Dijon mustard you use is vegan-friendly (some contain honey).

The salad is best served immediately after tossing to prevent the cabbage from wilting.

You can add other ingredients to the salad, such as dried cranberries, crumbled vegan cheese (if vegan), or sunflower seeds.

If you don't have walnut oil, you can substitute with olive oil, but the walnut flavor will be less pronounced.

Adjust the amount of maple syrup or honey to your taste preferences for sweetness.

Cooking Equipment

Oven (or toaster oven)

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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