Roman Red Cabbage Salad

roman red cabbage salad

Roman Red Cabbage Salad

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Servings: 4
Calories: 177
Prep Time 15 minutes
Cook Time 5 minutes


  • 3 teaspoons lemon juice
  • 2 bananas peeled and sliced
  • 1 apple cored and sliced
  • 1 medium red cabbage shredded
  • 1/2 oz walnut halves
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • salt and pepper


  • Sprinkle the lemon juice over the banana and apple slices to prevent discoloration. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  • To make the dressing, heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  • Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.
  • This salad is particularly good served with pheasant. Red cabbage is easily obtainable during winter and is far less expensive than green salad leaves.
Calories: 177 kcal
Carbohydrates: 39 g
Protein: 4 g
Fat: 3g
Saturated Fat: 1 g
Sodium: 59 mg
Potassium: 794 mg
Fiber: 7 g
Sugar: 23 g
Vitamin A: 2404 IU
Vitamin C: 128 mg
Calcium: 104 mg
Iron: 2 mg
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