Ingredients
Dressing
Method
- Soak cranberries in boiling water for 20 minutes. Drain and set aside.
- On a chopping board, cut the cavolo leaves off the stem by slicing out any tough central stalks. Rinse leaves and roughly chop.
- Bring a saucepan of salted water to a boil, drop in the cavolo leaves and cook for 2-3 minutes or until it darkens in colour. Remove, and immediately plunge into ice water to stop it from cooking further. Drain.
- To make the dressing, place the yoghurt, garlic, mustard, lemon juice, olive oil in a bowl and whisk well. Season to taste.
- In a large bowl, add the brussel sprouts, cabbage, cavolo, apple, celery and cranberries. Drizzle over the yoghurt dressing and toss well. Transfer salad to a serving platter and chop and sprinkle over the walnuts and serve.
Top Tips
Cavolo can also be eaten raw. The leaves can be massaged with a drizzle of lemon juice, olive oil and salt to tenderise it.
More about this recipe
Nutrition per serving:
Calories 396.09kcal
Total Fat 25.28g
Carbs 36.08g
Sugars 19.01g
Protein 13.65g
Sodium 105mg
Fibre 10.46g
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