Red cabbage, apple and turkey coleslaw with spiced cranberry and onion dressing

Red cabbage, apple and turkey coleslaw with spiced cranberry and onion dressing
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Method

  1. Trim the stalk end of the cabbage, carefully pull away 2 whole leaves, reserve. Finally slice the remaining cabbage, place in a large mixing bowl.
  2. Peel, halve and finely slice the red onion, heat the olive oil in a saucepan, add the onion and soften, add the cranberries, cordial and vinegar, continue to cook over a gentle heat for approximately 10 minutes until softened and syrupy, cool.
  3. Quarter, core and dice the apple. Stir the cranberry dressing and apple into the red cabbage until coated. Toss in the walnuts and turkey. Serve spooned into the red cabbage leaves, serve with cold meats or as a delicious baked potato topping.

Cook’s Tip: The cranberry dressing makes a delicious relish to serve with sausages.

Recipe from bottlegreen.

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Tip

Makes a terrific side dish or a good idea for using up leftovers

Ingredients

1 medium red cabbage
1 red onion
1tbsp olive oil
150g cranberries
6tbsps bottlegreen spiced berry cordial
2tbsps red wine vinegar
1 Cox's apple
40g halved walnuts
100-150g cooked left-over turkey

Notes

Time: 20 minutes
Serves: 6
Nutrition: n/a