A quick cabbage salad with crisp apple, orange and hazelnuts. It’s a fresh, crunchy salad that suits every season – as a side at the summer barbecue, with traditional Danish home cooking, with the Christmas dinner, or alongside a roast chicken.
It comes together in no time, and it tastes wonderfully crisp and fresh.
Cabbage salad with apple, orange and hazelnuts
A quick and easy cabbage salad with red pointed cabbage, apple and orange.
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Ingredients
The salad
- 1 small red pointed cabbage, finely shredded also sold as sweetheart or hispi cabbage
- 2 blood oranges, cut into segments – red grapefruit or ordinary orange also works
- 1 apple, cut into small dice
- 3 spring onions, finely sliced
- 1 handful parsley, finely chopped
- 1 handful hazelnuts, roughly chopped
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp dark balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper
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Method
- Mix the finely shredded pointed cabbage with the apple, spring onions, orange and parsley in a large bowl.
- Whisk together the ingredients for the vinaigrette and season to taste with salt, pepper and lemon juice.
- Toss the salad with the vinaigrette just before serving, and scatter the chopped hazelnuts over the top, along with a little extra finely chopped parsley if you like.
Nutrition
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Hejsa
Åhhh tak altså, det gør mig så glad at høre 🙂
Warm wishes, Dianna