Crunchy red cabbage, studded with juicy apricots and drizzled with tangy maple mustard dressing. A colourful lunch or satisfying side salad
Mix the oil, vinegar, mustard and maple syrup in a bowl. Stir in the cabbage, apricots, shallot, walnuts and parsley. Toss well, then gently fold the ham through.
Recipe from Good Food magazine, August 2014
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