Red Cabbage Salad with Green Apple and Lingonberry Preserves and Toasted Walnuts

Page 69

Cuisine: North American | Course Type: Salads

(1 review)

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Recipe Review

Nice winter salad although I doubled the amount of apple as I felt that the flavors needed some additional tartness to balance the sweetness of the lingonberry dressing. Also added more of the toasted walnuts to good effect.

If your grocery story doesn't carry lingonberry preserves, you can often find them at Home Goods.

From the presentation point of view, nice colors. I served this with a mix of green and white cheese tortellini tossed with Costco's basil pesto. The contrasting colors (red, white, green) were lovely enough that even my husband (who usually focuses on flavor) commented on the nice presentation.

Jan. 5 -- Since I had leftover red cabbage I decided to try a 2nd version of this dish even though I just made it last night. Tonight I used 1/2 small red cabbage and one Granny Smith Apple. Added toasted walnuts and the coleslaw dressing from Joy of Cooking. And it must be said -- worked much better than the lingonberry dressing in the original recipe which seemed off-balance to me -- too much oil, not enough acid.

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Comments

Queezle_Sister - 11th April 2012
http://www.epicurious.com/recipes/food/views/Red-Cabbage-Salad-with-Green-Apple-Lingonberry-Preserves-and-Toasted-Walnuts-356771

This looks good! I have 1/2 a red cabbage at home, but no granny smiths. Perhaps the fuji apples at home would work. I like your improvising with the dressing.

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