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A ¼ large or ½ small red cabbage
60ml olive oil
2 tablespoons honey
1 teaspoon English mustard
1-2 tablespoons sweet liquid liquorice
Pinch of sea salt
Pinch of cracked black pepper
2 Cox apples
100 grams walnuts
1. In a large bowl make the dressing using the oil, honey, mustard and liquorice.
2. Remove any tough outer leaves as well as the stem from the cabbage and with a sharp knife slice as finely as possible.
3. Toss well with the dressing and leave to stand for 1-2 hours.
4. Before serving, grate the apples and fold in with cabbage. Add the walnuts.
Great with grilled poultry particularly more gamey birds such duck.
As a variation you can leave out the liquorice and nuts and fold in mayo to make a red cabbage slaw – which turns a vivid colour. Fold in a few chopped jalapenos and you have a delicious burger filling.
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