This recipe is very simple to make, the ingredients are relatively easy to get hold of and it is raw. You can eat it as is, or you can serve it as a side dish. There are plenty of nutrients in this dish so it is surprisingly satisfying.
This Waldorf salad here is a great brain food! Red cabbage in particular is high in vitamin K and C as well as anthocyanins, which are all beneficial in the functioning and maintenance of our brain and nervous system. Walnuts are known as brain food mostly due to its ‘signature of doctrines’ resembling a brain. Walnuts are rich in minerals and neuro-protective compounds that support brain and nervous system health. Walnuts are also rich in healthy fats and fiber which supports heart health and immunity. Adding Calendula petals gives this salad digestive and lymphatic cleansing properties too.
- 1/2 small red cabbage, shredded on the large setting
- 1 apple, cored and shredded on the large setting
- 1 cup walnuts either roughly chopped or mixed into a rough meal in the mixer
- 1 tbsp teeny dried currants
- 1 marigold/calendula flower, pull out all the flower petals but not the seeds
- 1 tsp black sesame seeds
- 1 clove garlic, crushed by the side blade of your knife
- 3 tbsp toasted sesame oil
- 2 tbsp apple cider vinegar with the mother
- 1-2 pinches of sea salt or pink salt
- Before preparing the salad, crush the garlic and place it in a small bowl, add the sesame oil and the salt and let the dressing marinate whilst you prep the other ingredients for the salad.
- Into a large bowl, place the shredded cabbage, shredded apple, walnuts, the currants and the sesame seeds and mix gently. Add the marigold or calendula petals and mix very gently, only to disperse the colour really.
- Grab the dressing bowl, flick out the garlic clove and add the vinegar. Whisk briskly with a dressing whisk (use a fork if you don't have one) until a creamy dressing forms. If the dressing is too fluid or watery, add a little more oil.
- Dress the dressing over the salad ingredients and fold gently with clean fingers until it is nicely mixed together.
- Serve as is, or as a side dish or with my seed crackers.
- This salad can serve 1-4 people depending on how you choose to serve it and with supplementary food. Left overs can be stored in the fridge for up to 2 days. I recommend using any left overs in lunch wraps or as a condiment/garnish to another dish.