Red Cabbage Salad with Glazed Walnuts

A vibrant and crunchy salad featuring red cabbage, red onions, dried cranberries, and maple-glazed walnuts, dressed in a tangy Dijon vinaigrette.

By @chefkla

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups raw walnut halves
• 0.33 cup pure maple syrup
• 0.125 teaspoon salt
• 0 parchment paper
• 2 tablespoons Dijon mustard
• 0.25 cup avocado or olive oil
• 3.5 tablespoons white balsamic vinegar or apple cider vinegar
• 0.5 teaspoon fine salt
• 0.5 teaspoon ground black pepper
• 0.5 head red cabbage
• 1 small red onion
• 0.5 cup dried cranberries or cherries
• 0 chopped glazed walnuts

Instructions

1. Place a dry skillet over medium-high heat. Add the walnut halves and toast for 1 to 2 minutes.
2. Pour in the pure maple syrup and salt. Turn the heat on medium. Stir frequently for about 5-7 minutes as the syrup bubbles, thickens, and coats the walnuts.
3. Transfer the walnuts to a parchment paper lined sheet tray and spread into a single layer. Cool for at least 30 minutes.
4. In a bowl, add the Dijon mustard, avocado or olive oil, balsamic vinegar, salt, and pepper. Whisk until well incorporated.
5. In the same bowl, add the thinly sliced red cabbage, red onions, dried cranberries, and chopped glazed walnuts.
6. Mix until well combined.
7. Serve and devour!