Cabbage and nut salad

By Maryam Vanker @just_plated

¼ Shredded purple cabbage
¼ Shredded green cabbage
Handful of sugar snap peas, julienned
1 apple, quartered and finely sliced
5 spring onions, sliced

Topping:
¼ cup flaked or chopped almonds. ¼ cup sesame seeds. ¼ cup pecan nuts chopped. 2 tbsp olive oil. Heat oil in a pan over medium heat. Add in seeds and nuts, toast until lightly browned. Remove from heat and allow to cool.

Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp honey
1 tbsp soy sauce
Heat all dressing ingredients together over medium heat. Allow to cool. Drizzle over the salad and serve the rest on the side

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