Sunday, 6 January 2008

Sprout, Cabbage & Walnut Salad

Lots of great crunch here. I debated whether to add an apple to this or not. Since we had a mostly apple salad not long ago, I decided to leave it out, but this would be good with a chopped apple added. If you don't have any raspberry vinegar, cider vinegar will work too.


1 cup finely shredded cabbage, preferably savoy
1 cup mung bean sprouts
1/2 cup broccoli sprouts
1/2 cup alfalfa sprouts
1/2 cup chopped walnuts

Shred the cabbage and put it in the salad bowl. Wash the three kinds of sprouts, and dry them in a salad spinner lined with a paper towel. Mix them in with the cabbage. The sprouts will be inclined to be clique-ish; gently separate them and encourage them to mingle. Mix in the walnuts.


1 tablespoon apple butter
1 teaspoon Dijon mustard
2 tablespoons hazelnut, almond or walnut oil
3 tablespoons raspberry vinegar
salt & pepper to taste

Whisk the salad dressing ingredients in a small bowl. Toss into the salad.

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