Roman Red Cabbage Salad
Ingredients
- 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
Instructions
- 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