Chinese Cabbage, Apple, and Raspberry Salad

Portions:

4 à 6

Preparation:

15 minutes

Fresh, colorful, and full of vitality, this Chinese cabbage, apple, and raspberry salad is the perfect blend of crunchy sweetness. The cabbage adds lightness and texture, Quebec apples bring a juicy, slightly sweet touch, while the raspberries enhance the whole dish with a bright, tangy note. A simple yet vibrant salad, ideal as a side dish or for a light lunch.

Ingredients

One medium Chinese cabbage (or 3–4 small bok choy), chopped
One Quebec apple of your choice (I like Cortland, which is crispy doesn’t brown much), julienned
A handful of chopped cilantro, parsley, or mint
45 ml (3 tbsp) mayonnaise
45 ml (3 tbsp) plain yogurt
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) lime juice
15 ml (1 tbsp) fresh grated ginger
A 170 g container of raspberries

Preparation

In a mixing bowl, combine the Chinese cabbage, apples, and your choice of herb.
In a bowl, combine the mayonnaise, plain yogurt, olive oil, lime juice, and ginger. Pour over the salad and toss to combine.
Add the raspberries and stir gently. Serve.

Tips and tricks

Choose a crispy slightly sweet apple crispy such as Gala,Ambrosia, or Cortland, to balance out the tartness of the raspberries.
Slice the Chinese cabbage thinly for a more delicate texture and a more pleasant mouthfeel.
Add the apples at the last minute, or sprinkle them with a little lemon juice to prevent them from browning.
Gently fold in the raspberries at the very end to avoid crushing them.
Add some toasted nuts or seeds for a crunchy texture crunchy to make the salad more filling.
Substitute strawberries for raspberries.

In collaboration with