This bright salad will enliven any wintery day.
Late Fall Harvest Salad
1 small head red cabbage
2 Granny Smith apples
1/2 cup chopped walnuts
2 T. miso
1-1/2 T. maple syrup
1/4 c. olive oil
2 T. rice vinegar
salt and pepper to taste
Thinly slice cabbage and chop apples into small pieces.
Toast chopped walnuts if you wish.
Combine the last four ingredients into a blender and blend until smooth. Toss with cabbage, apples and walnuts. Add salt and pepper to taste.
(If you wish to make this grain-free, substitute 1-1/2 T. coconut aminos and 1/2 T. grated ginger for the miso, and apple cider vinegar for the rice vinegar.)