Join or Renew and Choose Your Gift
- Offer ends Dec. 17
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Joseph De Leo
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the créme fraîche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)
From companies that meet the high standards of service and quality set by AARP.
Members can download new coupon offers available monthly from Kellogg's.
Members can get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.
Members save 20% on Wednesdays when dining at Carrabba's Italian Grill.
Members receive exclusive member benefits & affect social change. Join Today