Ingredients
1/2 a red cabbage
1 tbsp. red wine vinegar
1 tsp of salt
1 tsp black pepper
4 tsp of grainy mustard
100 ml olive oil
1 spring onion
1/3 block of feta
pinch of brown sugar
One handful of dried cranberries
200g walnuts
Method
Finely shred the red cabbage and
place it in a bowl. Add the dried cranberries and crumble the feta and toss to
combine. Next heat a pan and toast the walnuts until they are lightly
browned. Set aside half of the walnuts. To the pan add the olive oil and stir,
then the mustard, vinegar, sugar, salt and pepper still stirring the
mixture. Pour it over the cabbage and combine with your hands so that it really
gets into the cabbage. Cover and leave it for a few hours preferably.
Definitely an hour minimum. I thought it tasted best the next day after a long
marinating period. If you leave it out for a while you may want to refrigerate
it but serve at room temperature.
Serve with the remainder of the toasted walnuts on the top and the sliced spring onion.
