6 cups Cabbage, shredded
2 Carrots, shredded
1 Red-skinned apple, chopped
1 Celery stalk, chopped
¼ cup Raisins or currants
½ cup Walnuts, lightly toasted
2 Tbsp Cider vinegar
1 Lemon, juiced
¼ cup Mayonnaise (or tofunaise if needing an egg-free option)
1 Tbsp Dijon mustard
2 tsp Honey
½ tsp Salt
½ tsp Pepper
In a large salad bowl, combine cabbage, carrots, apple, raisins, and celery.
In a separate bowl, whisk together vinegar, lemon juice, mayonnaise, Dijon mustard, honey salt, and pepper.
Pour dressing over salad and mix well. Refrigerate for a few hours before serving. Top with roasted walnuts before serving.
