Broccoli Salad with Cabbage & Walnuts



1 head of broccoli florets

1 yellow onion, diced

2 cups of red cabbage, sliced thinly

1 cup of walnuts

2 tbls olive oil

1 tbls sea salt

1 tsp cinnamon

1 tbsp cayenne/chili powder

1 tbsp ginger

1 cup of water

Heat 1 tbls olive oil in saucepan on medium heat. Add onions and saute until soft. Add sliced cabbage, broccoli florets and water and cook until all water is evaporated (8-10 minutes). Add sea salt and keep warm.

Place walnuts in a bowl and toss with 1 tbls olive oil, cinnamon, cayenne/chili powder and ginger. Place on baking sheet and bake in oven at 350 for 20-25 minutes. Alternately, toast in a frying pan on low heat for five to ten minutes until lightly toasted, stirring often.

Put the broccoli mixture in a bowl and sprinkle the walnuts on top.

Posted in FoodBank CookBook

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