Reveling Red Cabbage, Apple and Walnut Salad

This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.

Ingredients

• ¼ head red cabbage
• 1 tablespoon sherry vinegar
• 2 tablespoons dry sherry
• 2 tablespoons walnut oil
• 1 tablespoon red currant jelly
• 1 teaspoon sugar
• 1 golden delicious apple
• ½ teaspoon fresh lemon juice
• ½ cup toasted walnuts
• Salt and pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    441 calories; 33 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 22 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 6 grams protein; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
2. Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

10 minutes