Makes 4 to 6 servings

5 cups of cabbage (about half an average green cabbage)

¼ cup of olive oil

½ cup of dried cranberries

½ cup toasted hazelnuts, skins removed (see below)

Dressing

½ cup extra virgin olive oil

4 tablespoons organic apple cider vinegar

3 tablespoons Ontario Maple Syrup

1 tablespoon Dijon Mustard

½ teaspoon sea salt

½ teaspoon ground black pepper

Shred Cabbage with a mandolin (or with a food processor shredding blade). Transfer to large bowl; add ¼ cup of olive oil and mix well. Using your hands, massage the oil coated cabbage (this will damage the cell structure, creating a less crunchy cabbage).

In separate bowl, whisk together vinegar, maple syrup, mustard,  salt and pepper. Slowly pour in the remaining olive oil, whisking to emulsify into a uniform dressing. Pour over the cabbage and toss with cranberries. *This salad is better if it sits for about 20-30 minutes in the fridge before serving. Toss with toasted, chopped hazelnuts just before serving.

To remove the skins from the hazelnuts: Toast nuts on an ungreased baking sheet at 350F for 5-8 minutes. Remove from oven and rub vigourously inside a clean tea-towel, removing as much skin as possible. Discard skins.

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