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Cabbage and Apple Salad     Veg  CD   ACC   French   20mins plus chilling


Serves 4       Cold  Vegetarian  Vegetables  Fruit  Salads  Accompaniment    Gluten Wheat free  Eggless  France  Europe



1 small Firm White Cabbage

4 tbsp Olive Oil

Juice 1 Lemon

6 tbsp Soured Cream

1 Garlic Clove, finely chopped

Salt and Pepper

2 Dessert Apples




1. Cut the cabbage into quarters, remove the centre core then shred the cabbage as thinly as possible. Place the shredded cabbage in a large bowl and cover with cold water. Leave to soak for 5 minutes then drain  thoroughly, pressing out as much moisture as possible.


2. Place the olive oil in a small bowl or cup. Using a fork, whisk in 2 tbsp lemon juice. Gradually whisk in the soured cream, then add the chopped garlic and salt and freshly ground black pepper to taste.


3. Peel, core and thinly slice the apples. Toss the apple slices with the remaining lemon juice to prevent discolouration. Cut half the apple slices into match-stick sized strips and add to the drained shredded cabbage. Chill the remaining slices.


4. Place the cabbage and apple mixture in a serving bowl. Pour over the garlic dressing and toss until well mixed.


5. Chill the salad in the refrigerator for 20-30 minutes. Serve garnished with the remaining apple slices.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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