Ingredients for 6 servings
¼ tsp black pepper
¼ tsp Dijon mustard
½ cup chopped walnuts
2 tbsp apple cider vinegar
2 tbsp mayonnaise
3 tbsp walnut oil
4 cups shredded cabbage
salt to taste
Heat oven to 350ºF. Spread walnuts on a shallow baking tin and place in oven. Set the oven timer for 8 minutes.
Meanwhile, shred cabbage. Quarter and core apple, then cut in matchstick strips. Put cabbage and apple in a big mixing bowl.
Measure the rest of the ingredients into a bowl and whisk them together.
When the timer beeps, taste one walnut bit and see if they’re toasty. If so, add them to the mixing bowl. If not, give them another 2 minutes, then add to the salad.
Now pour on the dressing and toss to coat. You can chill this for a few hours, but it’s awfully good freshly made.