Purple cabbage, cranberry and walnut salad

Serves 6


20 grams dried cranberries 16
4 cups shredded purple cabbage 16
¼ cup chopped toasted walnuts 3.5
1 tbsp chopped parsley 0.2
2 tbsp extra virgin olive oil 0
1 tbsp lemon juice 0
Sprinkle of salt and pepper 0


In a bowl, combine shredded cabbage, walnuts, parsley and cranberries. In a separate container, mix olive oil, lemon juice, and a sprinkle of salt and pepper– pour dressing over salad and mix through to serve.