Vegan white cabbage and apple salad

Vegan white cabbage and apple salad with crunchy white cabbage, fresh apple, walnuts, apple cider vinegar and olive oil – simple, balanced and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 270 kcal per serving
• Protein: 4 g
• Fat: 22 g
• Carbs: 16 g

Ingredients

• 300g white cabbage
• 1 apple
• 40g walnuts
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl

1. Remove the outer leaves from the white cabbage, cut out the core and shred the cabbage into thin strips.
2. Put the white cabbage into a large bowl, sprinkle the salt over and knead it with your hands until it softens a little.
3. Wash the apple, remove the core and cut it into thin wedges.
4. Roughly chop the walnuts and stir the apple cider vinegar and olive oil together into a simple dressing.
5. Mix the white cabbage, apple and walnuts thoroughly with the dressing in the bowl.
6. Serve the vegan white cabbage and apple salad fresh, ideally after it has stood for a short while so the flavours come together.

Good to know

A salad like this has something pleasantly down-to-earth about it. Crunchy, fresh and a little tangy – just right when you want things simple.

Swaps

Walnuts → hazelnuts (similarly nutty, provide unsaturated fats); apple → pear (mildly sweet, also contains fibre); apple cider vinegar → lemon juice (fresh acidity, provides vitamin C); olive oil → avocado oil (mild in flavour, mainly monounsaturated fats)

Allergens

Contains walnuts (tree nuts); for children, chop the nuts finely or swap them depending on age, and in pregnancy the salad is fine with a well-washed apple and fresh ingredients.

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