Salad
1 Tbsp. extra-virgin olive oil
3/4 tsp. celery seeds
4 c. thinly sliced cabbage (~1/4 large head)
1/2 tsp. salt
1 crisp, sweet apple, cut into match sticks
1 shallot, minced
1 Tbs. balsamic vinegar
1/2 tsp. dijon mustard
1/2 tsp. freshly ground pepper
2 Tbs. toasted walnuts
1. Thinly slice the cabbage and julienne the apple.
2. Mince the shallot and set in the vinegar
3. Heat oil in a large saucepan over medium heat.
4. Add cabbage, celery (or caraway) seeds and salt. Cook, covered, stirring occasionally, until tender-crisp, 5 to 7 minutes.
5. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined.
6. Serve sprinkled with toasted walnuts.
To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.