Red Cabbage and Apple Salad

1 red cabbage
1 green eating apple, skinned
1 celery heart
1 bunch of watercress, reserve 4 sprigs
1/2 tsp each of salt and pepper
1/2 tsp dry mustard
pinch of sugar
1 Tblsp lemon juice
2 Tblsps olive oil
Shred cabbage, finely. Core and slice apple evenly. Slice celery heard, finely. Chop up watercress reserving 4 sprigs for garnish.
Stir salt, pepper, mustard and sugar into lemon juice and beat in the oil.
Toss salad in the dressing.
Divide into 4 small bowls and serve garnished with watercress.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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