Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the cabbage by removing the outer leaves, halving it, and finely slicing into thin strips.
- Core and slice the apples into approximately ¼-inch thick wedges and add to the bowl with cabbage.
- Toast nuts in a pan with olive oil for about 5 minutes until fragrant and golden brown, then cool.
- Make the dressing by mixing olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a jar and shake well.
- Toss the cabbage and apples in a salad bowl with half of the Parmesan and the prepared dressing.
- Allow the salad to rest for at least 10 minutes before serving, adding reserved walnuts and remaining Parmesan on top.
Nutrition
Notes
Store leftovers in an airtight container for up to 2 days. To maintain crunch, store dressing and walnuts separately until serving.