Red Cabbage and Apple Salad
1 small red cabbage (about 750g), finely shredded with core removed
1 red onion, finely sliced
2 tbsp red wine vinegar
a splash of balsamic vinegar
100ml extra virgin olive oil
2 tsp dijon mustard
2 red eating apples, cored and finely sliced
25g flat leaf parsley, roughly chopped
50g walnut halves, roughly chopped
1. Put the red cabbage and onion into a large bowl. Season and toss with the red wine vinegar, balsamic vinegar, olive oil and mustard. Cover the bowl and leave to marinate for at least 6 hours, preferably overnight.
2. Mix in the apple slices, parsley and walnuts just before serving.
Recipe from Angela Hartnett