g
VG
Vegan
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- 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.
- Combine the cabbage, spinach, red onion, and apple. Mix well.
- 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.
- Portion the salad and sprinkle with the pepitas, serve.
- Could be used as a carrier salad for chicken or pork.
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Additional resources
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This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.