Red Cabbage Salad with Goat Cheese

Quarter red cabbage and finely grate with shredder. Mash with 2 tsp. salt until smooth. Pour off any liquid that escapes. Mix cabbage with vinegar, honey and mustard, season with salt and pepper. Coarsely chop walnuts in a universal chopper, roast in hot oil on 3 or automatic heat 12, add to cabbage.

Rinse parsley, pluck, dry well and chop finely in the universal chopper, cut spring onions into thin strips. Stir in both. Crumble the goat cheese and sprinkle on top before serving. It goes well with toasted bread.

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