what you need
1/2 small red cabbage, finely shredded
1/2 small drumhead cabbage, finely shredded
1 large capsicum, thinly sliced
1 large green apple, sliced into thin matchsticks
1 cup currants or raisins
handful flat leaf parsley, roughly chopped
1 cup walnuts, lightly roasted & roughly chopped
1 cup vegan aioli or mayonnaise (I used Naked Byron Foods Vegan Aioli)
1/4 cup beetroot sauerkraut (I used Kehoe’s Kitchen Beetroot & Ginger Sauerkraut)
2 tsp french mustard
juice of 1/2 lemon
1 tbsp extra virgin olive oil
good quality sea salt & cracked black pepper, to taste
what to do
Combine all salad ingredients in a large bowl. Mix until just combined.
Add all the dressing ingredients into a medium bowl. Whisk until well combined.
When ready to serve, pour the dressing over the salad ingredients in two lots. Gently mixing through after each pour. The salad should be evenly covered with dressing.
Use your favourite sauerkraut in the dressing. I like the beetroot option as it creates a lovely colour and the richer, sweeter beetroot flavour combines well with the salad ingredients.
Replace the walnuts and currants with dried cranberries and pecans.
recipe by Kristin J for Go Natural Foods