Description
This Crunchy Apple Macadamia Cranberry Salad is crisp, colourful and packed with loads of texture from fresh apples, crunchy nuts and chewy dried fruit. The trick is to go easy on the dressing so everything stays fresh and crunchy, just the way it should.
Ingredients
Units
Scale
- 2 pkts sliced or grated red cabbage
- 3 to 4 green apples, such as Golden Delicious or Granny Smith, cored and finely chopped or thinly sliced
- 100 g macadamia nuts, roughly chopped
- 100 g roasted salted cashews, roughly chopped
- 100 g dried cranberries
- 100 g raisins
- 1 handful sunflower seeds
- 2 to 3 tbs tangy mayonnaise, plus more only if needed
- 1 to 2 tbs creamy salad dressing, optional, to taste
Instructions
- Add 2 pkts sliced or grated red cabbage to a large mixing bowl.
- Prepare 3 to 4 green apples, cored and finely chopped or thinly sliced.
- Add the apples to the red cabbage and give everything a good toss.
- If you’re preparing the salad well ahead of time, toss the apples with a tiny splash of lemon juice first to help slow browning.
- Add 100 g macadamia nuts, 100 g roasted salted cashews, 100 g dried cranberries, 100 g raisins and 1 handful sunflower seeds. Stir everything together so the nuts and fruit are evenly distributed.
- Add 2 tbs tangy mayonnaise and gently toss the salad. Have a taste before adding more.
- You want just enough dressing to lightly coat the ingredients, not so much that the cabbage loses its lovely crunch.
- If you’d like a little extra flavour, add 1 tbs creamy salad dressing and toss again.
- Taste, then add the remaining 1 tbs creamy salad dressing if you think it needs it. You can also add up to 1 tbs more tangy mayonnaise if needed, but go slowly. It’s much easier to add more dressing than to fix a salad that’s become too wet.
- Serve immediately for maximum crunch, or cover and chill until ready to serve. Give it a quick toss just before serving.
Notes
Prepared, tried, and tested by Hannah
