Red cabbage, apple and walnut salad with butter beans
Crunchy red cabbage, apple and carrot with butter beans and walnuts in a mustard and maple dressing. Sharp, sweet and chewy, and quick to make without turning the oven on.
- Time
- 20 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Shred the red cabbage finely. Core the apple and cut it into thin matchsticks. Peel and grate the carrot. Drain and rinse the butter beans. Chop the parsley.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes.
- In a large bowl, whisk the Dijon mustard, maple syrup, the juice of the lemon half, the olive oil and a good pinch of salt.
- Add the cabbage to the dressing and massage it with your hands for 1 minute to soften it.
- Add the apple, carrot, butter beans and most of the parsley and toss everything together.
- If you can, leave it for 10 minutes, then share between two plates and top with the walnuts and the rest of the parsley.
Tip Massaging the cabbage breaks it down, so do not skip it. The salad softens and improves if left to sit for a little while.
Per portion
| Energy | 454 kcal |
| Protein | 12 g |
| Carbohydrate | 39 g |
| of which sugars | 23 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 12 g |
| Salt | 0.78 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red cabbage200 g
- apple1
- carrot1
- butter beans1 tin
- walnuts30 g
- dijon mustard1 tbsp
- maple syrup1 tbsp
- lemon½
- olive oil2 tbsp
- parsley½ bunch
