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Cabbage, apple and poppyseed salad




Source of Recipe


vegnised Coles version






Recipe Introduction


serves 8

I'd be tempted to add water to tahini, and use this "tahini milk" as the milk in this recipe.





List of Ingredients



• 1 cup (100g) walnuts
  
• 2 tbs rice syrup or similar
  
• 1/2 cup (125ml) plant milk of your choice
  
• 1 tbs lemon juice (optional)
  
• 1 tbs sherry or apple cider vinegar
  
• 1 tbs wholegrain mustard
  
• 1/2 small savoy cabbage, shredded
  
• 1/2 small red cabbage, shredded
  
• 1 fennel, finely shaved
  
• 1 small green apple, finely sliced
  
• 1 small firm pear, thinly sliced
  
• 1 cup mint leaves
  
• 1/2 cup dill sprigs
  
• 1 tbs poppy seeds
  
• 1/2 cup (100g) mayonnaise (make sure it's a vegan one)
  






Instructions



1. Preheat oven to 180C. Line baking tray with baking paper. Place walnuts in a medium bowl and drizzle with syrup. Season. Toss to coat. Spread evenly over lined tray. Bake, turning occasionally for 4-6 mins until walnuts caramelised. Cool.
   
2. Whisk the milk,lemon, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
   
3. Arrange walnuts, combined cabbage, fennel, apple, pear, mint and dill on a large serving platter. Drizzle with dressing. Sprinkle with poppy seed and serve immediately.