Cabbage, Apple and Cranberry Salad

Cabbage, Apple and Cranberry Salad

A crispy, colourful and nourishing salad that can be made in advance. 

  • Preheat the oven to 200°C. Halve some baby potatoes, place them on a baking tray, toss to coat in some oil and season well.

  • Then, roast them in a hot oven until they’re golden and soft, about 30 minutes. 

  • In a salad bowl – combine some vinegar, olive oil, salt, pepper,  and some sugar ( to balance the acidity). Season to taste. 

  • Shred some cabbage and add it to the bowl. Toss to coat, cover and chill for 2 hours. 

  • Place a pan over medium heat and dry toast the seed mix until lightly golden. 

  • De-core and roughly chop some apples. Add it to the cabbage along with some dried cranberries, roast potatoes, and toss to coat. Season further to taste. Serve sprinkled with some seed sprinkle and enjoy!


 Cabbage is a great source of vitamin K, which is vital for wound healing and bone health.