This vegan salad is a bold and hearty dish for the winter months.
The cabbage, celery and walnuts work together to give a satisfying crunch, while the slightly spicy date and balsamic sauce add richness.
The pear gives it a kick of sweetness, making for a sumptuous plant-based salad to bring cheer to even the gloomiest of days.
Servings: Makes 4
Prep time: 40 minutes
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Half a red cabbage
4 sticks celery
4 spring onions, cut into shreds
Small bunch coriander
200g walnuts kernels or 75g walnuts, shelled
For the dressing:
6 dates, or 4 if using a large variety such as the Medjool
4 tbsp walnut oil
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
1 tsp caraway seeds
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