Cabbage salad with apples, walnuts and pecorino
This recipe is also delicious with uncooked Brussels sprouts.
200 g baby cabbage or cabbage, finely shredded
3 Granny Smith apples, peeled, cored and cut into thin matchsticks
100 g macadamias or other nuts
toasted on a baking tray in the oven
1 cup fi nely grated pecorino cheese
3 tablespoons apple cider vinegar
¼ cup olive oil
2 tablespoons honey
Salt and pepper
Mix all the dressing ingredients together and pour over the cabbage and apples. Mix well. Add the nuts and cheese and fold them in. Serves 6.