Make up the salad dressing first. This way you can place the sliced apples in half of the dressing to prevent them from turning brown.
HONEY AND LIME DRESSING
¼ cup fresh lime juice
3 Tbls honey
1 tsp Dijon mustard
1 clove fresh garlic, crushed
½ tsp salt
¼ tsp ground black pepper
¼ tsp cinnamon
½ cup olive or sunflower oil
2 Tbls mayonnaise
SALAD
2 large Granny Smith apples, cored and finely sliced (skin on)
500g white shredded cabbage
20–25g fresh mint, finely chopped
2 sticks of celery, finely sliced
⅓ cup pomegranate seeds
½ cup lightly crushed candied pecan nuts
METHOD
Combine all dressing ingredients and whisk together. Once sliced, place the apples into half the salad dressing and toss until well coated. Retain the other half to drizzle on once the salad is made up and ready to serve. Place cabbage on a platter. Add the finely sliced apples. Top with mint, celery and pomegranates. When ready to serve, pour over the remaining salad dressing and sprinkle with nuts.
