Crunchy Vitamin Salad with Apple, Celery, and Toasted Walnuts

Coarsely grate the 75 gr Carrots, finely shred the 50 gr Red cabbage, slice the 50 gr Celery Stalks into thin crescents, cut the 75 gr Green apples into thin julienne matchsticks, and finely chop the 5 gr Parsley.

Place a dry skillet over medium heat, add the 20 gr Walnuts, and toast for 2 to 3 minutes until fragrant and lightly golden.

Transfer the toasted walnuts to a cutting board, let them cool slightly, and chop them coarsely.

In a small mixing bowl, whisk together the 1 ¹/₄ tbsp Olive oil extra virgin, ³/₄ tbsp Lemon Juice, ¹/₄ tbsp Apple Vinegar, 1 tsp Dijon Mustard, and ¹/₄ tbsp Honey until emulsified and creamy.

Season the dressing with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder, whisking thoroughly to dissolve the salt crystals.

In a large salad bowl, combine the prepared cabbage, carrots, celery, apples, and parsley.

Pour the prepared dressing over the vegetables and toss gently until all ingredients are evenly coated.

Distribute the salad into bowls and scatter the toasted walnuts generously over the top before serving.