Edwina's Red Cabbage, Spanish Onion & Pear Salad
12 min·Fusion
Edwina's Red Cabbage, Spanish Onion & Pear Salad
Ingredients
- 3 cups shredded red cabbage
- 1 small red onion, thinly sliced
- 3 corella pears, core removed, thinly sliced
- 1/4 cup (40g) pine nuts
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tsp wholegrain mustard
- salt and cracked black pepper
Instructions
4 steps
- 1
Combine the cabbage, onion and pear in a large bowl.
- 2
Place pine nuts in a small fry pan over medium heat and cook for 2 minutes, stirring regularly, or until golden brown. Remove from heat and set aside.
2 min - 3
To make the dressing, whisk together the oil, vinegar, mustard, salt and pepper until well combined.
- 4
To serve, toss the pine nuts through the cabbage mixture and drizzle with the dressing.
Progress
0 / 4 steps