Mill City Cooks

Red Cabbage Salad with Apples and Walnuts

by Chef Heather Hartman
Ingredients
4 cups red cabbage, thinly sliced
3/4 teaspoon caraway seeds
1/2 teaspoon salt
2 apples, cut into half-moons, tossed with the juice of half a lemon
2 green onions, sliced
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/2 teaspoon freshly, ground pepper
½ CUP chopped walnuts, toasted (pistachios are also great here)
OPTIONAL ADDITIONS: GOAT CHEESE, CRUMBLED; SLICED FENNEL BULB; Handful of torn arugula.
Method

IN A LARGE BOWL, TOSS THE CABBAGE WITH THE ½ TEASPOON SALT AND LET REST IN the REFRIGERATOR FOR 10 MINUTES.

MEANWHILE IN ANOTHER SMALL BOWL, WHISK the red wine vinegar, mustard, olive oil and pepper together.

Gather the cabbage, and toss with the dressing. Add the green onions, apples, and walnuts. Taste if more salt is needed. Serve immediately, but flavor will improve after 1 hour.