Apple, cabbage and spinach salad with pepitas

Allergen – None. Vegan.
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salad served in orange bowl
g Best choice VG Vegan GF Gluten free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Put the diced apple in a pot and cover with water, boil until soft enough to puree. Drain the excess liquid of and puree, allow to cool.
  2. Combine the cabbage, spinach, red onion, and apple. Mix well.
  3. In another bowl or jug combine the olive oil, vinegar, mustard, garlic, apple puree and parsley. Mix very well. Pour this over the salad and toss well to combine.
  4. Portion the salad and sprinkle with the pepitas, serve.
  5. Could be used as a carrier salad for chicken or pork.




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