Cabbage, walnut & sultana salad

Cabbage, walnut & sultana salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
400g cabbage
100g walnut
2 tablespoons sultanas
4 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
sea salt
freshly ground black pepper

Method

  1. Roughly chop 400g cabbage and 100g walnuts and stir in a bowl with 2 tablespoons sultanas. Add 4 tablespoons extra-virgin olive oil and 2 tablespoons cider vinegar, season with sea salt and freshly ground black pepper, mix well and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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