Red Cabbage Salad with Cranberries & Dill

Name: Red Cabbage Salad with Cranberries & Dill
Yield: Serves 8
Ingredients: 3 Granny Smith apples, cored and thinly sliced; 1 tsp Dijon mustard; 80 g walnuts, toasted and chopped; 40 g dill, chopped; 1 tbsp red onion, finely chopped; ¼–½ cup red cabbage, finely sliced (about 3 cups); 1 egg yolk; salt and black pepper to taste; 120 g dried cranberries; 1 medium red onion, thinly sliced; 1 tbsp cider vinegar; 1 tsp maple syrup; 5 celery stalks, very thinly sliced; ¼ tsp salt; ⅔ cup full-cream yoghurt; 160 ml vegetable oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This does all the things a slaw should do. It combines brightness, colour and crunch in juicy friendship! This is a great salad to accompany a simple summer roast chicken and you’ll need little more. Perhaps just some leaves with pickled mustard seeds or a pickled ginger dressing.

Ingredients

⅔ cup full-cream yoghurt
¼–½ cup red cabbage, finely sliced (about 3 cups

Main course
Vegetarian
Gluten-free
Summer

Method

Put all the ingredients for the dressing, minus the vegetable oil, into a food processor. Process these together and with the motor running, add the oil in a slow, steady stream. Your patience will reward you with a thick, creamy mayonnaise. Stir the yogurt into this dressing and set aside.

Place the cabbage, celery, apples and onion into a large mixing bowl and add the dill, mayonnaise