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Red cabbage salad with lingonberry vinaigrette

September 10, 2008
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Serves 4

VINAIGRETTE

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
1. In a bowl, whisk the mustard, preserves, vinegar, and salt. Whisking constantly, slowly add the canola oil in a thin stream until the dressing thickens.

2. Taste for seasoning and add more oil or salt, if you like.

SALAD

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
1. In a large bowl, combine the cabbage, apple, preserves, and about 3 tablespoons of the vinaigrette. Toss well. Cover and set aside for 5 minutes.

2. Taste for seasoning and add more salt, pepper, and vinaigrette. Sprinkle with walnuts. Adapted from Café Katja

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