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Serves 6
15 minutes preparation and cooking time
I chopped the vegetables for this slaw by hand because I like some variety in size and texture, but you could, by all means, use a grater or food processor. The choice of whether to peel the apples is yours. I peeled one and left the peel on the other for more color.
1 tablespoon curry
1 tablespoon cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup olive oil
1/2 half small red cabbage (about 2 cups sliced)
2 granny Smith apples, peeled if you like, cored, and cut into matchsticks
2 scallions
1/4 cup toasted walnuts
Heat the curry in a small pan over medium heat, just until it becomes fragrant, about 1 minute. Pour it into a small bowl. Add the vinegar, lemon juice, and salt. Slowly whisk in the olive oil. Set aside.
In a medium-sized bowl, mix together the cabbage, apples, and scallions. Pour the dressing over the vegetables and stir well. Just before serving, add the toasted walnuts and stir again.