Sweet and tangy cabbage salad with candied walnuts

0

Ingredients

  • 480ml water
  • 480ml sugar
  • 1 1/2 cups walnut halves
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 head napa cabbage, chopped
  • 1 head cos lettuce, chopped
  • 1 1/2 cups bean sprouts
  • 2 oranges, cut into supremes
  • 1/2 cup dried cherries
  • 1/2 cup Gorgonzola cheese, crumbled
  • Lemon-thyme vinaigrette, recipe follows

  • For the lemon-thyme vinaigrette:

  • 1 lemon, juiced
  • 2 tbsps reserved walnut simple syrup
  • 1/4 tsp dry mustard
  • 2 tbsps freshly chopped thyme leaves
  • 3 tbsps olive oil
  • Pinch salt
  • Pinch cracked black pepper

Use imperial measurements

Method

How to make Sweet and tangy cabbage salad with candied walnuts

1) Preheat the oven to 120C/Gas 3/4.

2) In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.

3) In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of lemon-thyme vinaigrette.

Lemon-thyme vinaigrette:
In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

Comments