Recipe with honey
Rapeseed Honey Red Cabbage Salad with Apple and Walnut
Rapeseed honey is creamy and mild, so it blends beautifully into the dressing, balancing out the sharp tang of the red cabbage without overpowering it.
⏱ Prep 25 min · 4 servings
Ingredients
- 500 g red cabbage
- 1 tart apple
- 50 g walnut kernels
- 3 tbsp apple cider vinegar
- 4 tbsp rapeseed oil
- 2 tbsp rapeseed honey
- 1 tsp medium-hot mustard
- 0.5 tsp salt
- freshly ground pepper
- 1 pinch ground caraway
Method
- Remove the stalk from the red cabbage and shred or slice it very finely.
- Put the red cabbage into a bowl with 0.5 tsp salt and knead firmly with your hands for a few minutes until it softens.
- For the dressing, whisk together the apple cider vinegar, mustard and rapeseed honey, then slowly whisk in the rapeseed oil and season to taste with pepper and caraway.
- Wash the apple, quarter it, remove the core and cut into thin matchsticks.
- Roughly chop the walnuts and toast briefly in a dry pan, without oil, until fragrant.
- Pour the dressing over the red cabbage and mix well, then fold in the apple matchsticks.
- Leave the salad to sit for at least 15 minutes and sprinkle with the walnuts just before serving.
Nutritional values per serving (approx.): 238 kcal · Fat 19 g · Carbohydrates 14 g · Protein 3 g
Tip: The longer the salad sits, the milder it becomes – you can easily prepare it the day before and add the walnuts just before eating.
Honey used: View rapeseed honey in the shop →