Red cabbage salad with lingonberry vinaigrette
September 10, 2008
|1 1/2||tablespoons Dijon mustard|
|1 1/2||tablespoons lingonberry preserves|
|1 1/2||tablespoons red wine vinegar|
|1/2||teaspoon salt, or to taste|
|1/4||cup canola oil, or to taste|
2. Taste for seasoning and add more oil or salt, if you like.
|1||red cabbage, quartered and thinly sliced|
|1||tart green apple, thinly sliced|
|2||tablespoons lingonberry preserves|
|Salt and pepper|
|1/2||cup walnuts, toasted|
2. Taste for seasoning and add more salt, pepper, and vinaigrette. Sprinkle with walnuts. Adapted from Café Katja
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