This version of a classic salad can be served on its own as a starter together with a little toasted white bread and also makes a fine accompaniment to grilled meat.

Ingredients

• 80 g walnut kernels
• 1 sweetheart cabbage or 1 small white cabbage
• 1 tin of spiced Nuri sardines in olive oil
• 1–2 carrots
• 1 apple
• Juice of 1-2 lemons
• 1 pinch of ground caraway
• Salt
• 4-5 tbsp Nuri mayonnaise (or normal mayonnaise)
• 1 tbsp crème fraîche
• 1 dash of walnut oil
• or non-refined sunflower oil
• Chives
• Pepper

Preparation

1. Roast the walnut kernels over a medium heat in a dry pan for
   about 6-8 minutes, keeping the pan moving.
2. Allow to cool, place on a board and use a knife to chop coarsely.
3. Cut up or quarter the cabbage and remove the stalk.
4. Take the sardines out of the tin. Divide into pieces about the
   size of kidney beans. This is best done using your hands. Set the
   leftover oil aside.
5. Use a cutter to grate the cabbage, carrot(s) and apple.
   Alternatively, chop very finely using a knife.
6. Place into a bowl and marinate with lemon juice, caraway and a pinch of salt.
7. Add the mayonnaise, crème fraîche and walnuts, pour over the oil
   from the tin of sardines together with walnut oil or sunflower oil.
8. Mix all ingredients well. Season with salt and pepper and with a
   little lemon juice if necessary.
9. Finish by carefully folding in the sardines.
10. Garnish with chives.