Fresh Cabbage, Carrot, Apple & Walnut Salad

Ingredients

• 350 g White Cabbage (shredded)
• 1 piece Carrot (peeled and grated)
• 1 tsp Cane Sugar (granulated)
• 0.5 tsp Salt (to taste)
• 1 piece Red Onion (thinly sliced)
• 1 piece Green Apple (diced; toss with lemon juice to prevent browning)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 bunch Green Onion (sliced)
• 2 tbsp Plain Yogurt (Greek style, full‑fat)
• 100 g Olive Oil (extra virgin)
• 1 tbsp Rice Vinegar
• 1 tsp Provencal Herbs (dried blend (thyme, rosemary, oregano))
• 0.5 tsp Dried Garlic
• 1 tsp Grain Mustard
• 1 tbsp Parsley (fresh, chopped)
• 30 g Walnuts (chopped and lightly toasted)

Instructions

1. Prepare the vegetables

   On a cutting board, shred the cabbage, grate the carrot, thinly slice the red onion, dice the apple and toss it with lemon juice, and slice the green onion.

   Time: PT5M

2. Season the base

   Place the shredded cabbage, grated carrot, and sliced red onion in the large mixing bowl. Add the salt and cane sugar, then stir thoroughly for about 2 minutes until the vegetables begin to soften and release their natural juices.

   Time: PT2M

3. Make the yogurt‑olive‑oil dressing

   In a small bowl combine the plain yogurt, olive oil, rice vinegar, grain mustard, dried garlic, Provencal herbs, chopped parsley, and a pinch of salt. Whisk until smooth.

   Time: PT2M

4. Combine all components

   Add the diced apple and toasted walnuts to the seasoned vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated.

   Time: PT1M

5. Serve or store

   Transfer the salad to a serving bowl. It can be enjoyed right away or chilled for up to 2 hours. Store leftovers in an airtight container in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g