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Crunchy Salad Starter

creative.chef's picture
  White cabbage head 1 Small
  Coarse salt To Taste
  Golden raisins 1⁄2 Cup (8 tbs)
  Celery branch 1⁄2
  Apple 2
  Lemon 1⁄2 , juiced
  Prepared mustard 1 Teaspoon
  Vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
  Chopped walnuts 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1 Trim the cabbage, pulling off any withered leaves, the hard core and side leaves. Wash the remainder. Dry and shred them finely with a large kitchen knife. Sprinkle with coarse salt and leave for about 30 minutes to draw out excess moisture.
2 Soak the raisins in warm water for 10 minutes.
3 Clean the celery. Wash, dry and dice it. Peel and core the apples, then dice, sprinkle with lemon juice.
4 Drain the shredded cabbage, dry it on absorbent paper and put into a salad bowl with the celery. Mix well.
5 Make a dressing by blending together the mustard, vinegar and oil, season with salt and pepper and stir well. Pour this over the cabbage and celery and mix well but do not crush the ingredients.
6 Drain and dry the raisins and add them to the bowl, together with the nuts and diced apple. Stir again and serve immediately.

Recipe Summary

Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 143.1 mg6%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5 g20.2%

Sugars 14.7 g

Protein 4 g9%

Vitamin A 1.7% Vitamin C 36.4%

Calcium 4.5% Iron 6.9%

*Based on a 2000 Calorie diet

Crunchy Salad Starter Recipe