A very fresh, crisp and nicely balanced combination of sweet and sour flavours best served alongside roasted meats, ravioli or winter pasta bakes or grilled seafood.
- 2 green apples
- 200g red cabbage
- 2 medium carrots
- 2 celery stalks (ends removed and washed)
- 1 large handful of watercress (picked and ends removed then washed)
- 4 tbsp. maple syrup
- 2 tsp Dijon mustard
- ¼ cup olive oil
- pinch of salt
- 1 cup of walnuts
- extra salt + pepper + olive oil
- Wash all the vegetables and start by finely shredding the red cabbage, cut the carrots into small matchsticks or if you prefer, slice them into half moons, ribbon the celery stalks into long strips or finely slice them lengthways, pick the watercress and set aside.
- Make the maple dressing by placing the maple syrup, Dijon mustard, olive oil and a pinch of salt into the food processor and blend until well combined and a creamy mixture has formed. Taste and adjust seasoning as preferred. Set aside.
- Prepare the apples just before serving (otherwise they will begin to discolour and lose their crispness). Slice the bottom ends of the apples off and use a mandolin to finely slice the apples crossways, otherwise you can slice the apples into thin wedges.
- Place the apples immediately into a bowl along with all of the prepped vegetables and half of the walnuts. Drizzle with olive oil and sprinkle with a large pinch of salt and toss to combine well. Drizzle with the maple dressing and top with the rest of the walnuts. Serve immediately.
Prep time: 15 minutes
Recipe and photos by Anastasia Zolotarev. See her blog here.