Ingredients:
- 80 g walnut kernels
- 1 sweetheart cabbage or 1 small white cabbage
- 1 tin of NURI Spiced Sardines in Olive Oil
- 1–2 carrots
- 1 apple
- Juice of 1–2 lemons
- 1 pinch of ground caraway
- 4–5 tbsp NURI mayonnaise or regular mayonnaise
- 1 tbsp crème fraîche
- 1 dash of walnut oil or unrefined sunflower oil
- Fresh chives, chopped
- Salt and freshly ground black pepper
Preparation:
Roast the walnut kernels in a dry pan over medium heat for 6–8 minutes, keeping the pan moving to prevent them from burning. Allow them to cool, then roughly chop and set aside.
Quarter the cabbage and remove the stalk. Finely grate or slice the cabbage, carrots and apple. Place everything in a large bowl.
Add the lemon juice, ground caraway and a pinch of salt. Toss well and allow the vegetables to marinate for a few minutes.
Meanwhile, prepare the dressing by mixing the mayonnaise and crème fraîche. Add the walnut oil or sunflower oil and season with salt and pepper.
Take the sardines out of the tin and gently divide them into bite-sized pieces. Reserve the oil from the tin.
Add the dressing and chopped walnuts to the cabbage mixture. Pour over a little of the reserved sardine oil and mix everything together until well combined.
Finally, gently fold in the sardine pieces, taking care not to break them up too much.
Finish with freshly chopped chives, a little freshly ground black pepper and an extra squeeze of lemon juice if desired.
Serve chilled or at room temperature with toasted white bread.