Red cabbage, apple and toasted almond salad

Okay, so we've established that vegan cuisine is so much more than rabbit food, but that doesn't mean we can't enjoy salads now and again too.

Serves 2

Ingredients

• 3 oz (85g) red cabbage, finely shredded
• 1 medium apple, grated
• 1 handful of flaked almonds
• 1 tbsp olive oil
• 1/2 tsp vegan cider vinegar
• Squeeze of lemon
• Salt and pepper

Method

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.