Candied Thyme Walnut Cabbage Salad
Rated 3.2 stars by 32 users
I know, I know...another cabbage salad. I get it. Cabbage is a gift of a vegetable, especially during the long, cold winter months. It feeds a ton of people, is so versatile, and when served raw, brings the most incredible crunch. As a texture girly, that is something I am always looking for in my salads. I love the use of purple cabbage here, but you can honestly use whatever cabbage you have on hand. The candied walnuts here are what create a unique and sweetly addictive bite, and combined with the Gruyère, which is so earthy and salty, you won't be able to stop.
Ingredients
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½ head cabbage, finely sliced (use a mandoline)
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1 apple, finely sliced into matchsticks
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½ fresh lemon (for squeezing over apple)
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1 cup shaved Gruyère
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1 ½ cups walnuts
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¼ cup honey or maple syrup
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¼ tsp kosher salt
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1 tsp fresh thyme, finely chopped (5-6 sprigs)
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2 tbsp Dijon mustard
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2 tbsp honey
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2 tbsp red wine vinegar
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1 tsp kosher salt
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½ cup extra virgin olive oil
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Cracked black pepper, to taste
For the Salad
For the Dijon Dressing
Directions
Preheat oven to 350°F. Line a sheet tray with parchment paper.
In a bowl, mix together walnuts, honey, kosher salt, and chopped thyme. Spread onto the prepared tray and bake for 15 minutes until golden and bubbling. Let cool completely, then roughly chop.
For the dressing: In a bowl, whisk together Dijon, honey, red wine vinegar, salt, and black pepper. Slowly stream in olive oil while whisking. Check for seasoning.
Prepare the apple by slicing into matchsticks and squeezing fresh lemon juice over top.
In a large bowl, combine sliced cabbage, apple, shaved Gruyère, and chopped candied walnuts. Toss with dressing just before serving.