Megan is my personal hero. Not only does she write a food blog as well, runner’s kitchen, but she also completed an indoor triathlon before our cooking club meeting. Who does that? A very dedicated woman, that’s who. I was impressed; I mean I haven’t done anything physical since cheering in college and that was a long time ago.
Megan made Red Cabbage Salad with green apple from January 2010 Bon Appetit.
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
Ingredients
3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Granny Smith apple, coarsely grated, divided
1/2 cup walnut halves, toasted, divided
4 cups thinly sliced red cabbage
Preparation
• Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
• Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve
Thanks for the shout out! And for posting all of the cooking club recipes :-)
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