Red Cabbage, Apple and Toasted Almond Salad
3 oz (85g) red cabbage, finely shredded
1 medium apple, grated
1 handful of flaked almonds
1 tablespoon olive oil
1/2 tsp vegan cider vinegar
Squeeze of lemon
Salt and pepper
1. Shred the cabbage as finely as possible and grate the apple.
2. Toast the flaked almonds in an un-greased pan over a very high heat. Make sure that they do not stick by stirring them with a wooden spoon.
3. As soon as they are browned add them to the cabbage and apple, along with the other ingredients. Toss and serve immediately. Serves 2.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.