Red Cabbage, Apple & Hazelnut Salad



  • 75g roasted hazelnuts
  • 2 green apples, peeled and quartered
  • 1/2 red cabbage, cored and cut into 4 pieces
  • 1 beetroot, peeled
  • 2 tbs fresh mint, finely chopped
  • 3 tbs fresh parsley, finely chopped
  • 1 pomegranate, seeds only


  • 2 tbs (40ml) fresh orange juice
  • 1 tbs (20ml) apple cider vinegar
  • 3 tbs (60ml) olive oil
  • Salt and pepper


  1. Fit the Fusion Master Grater with the Slicer Cone and coarsely slice the hazelnuts. Repeat with the apples and cabbage. Place ingredients in a bowl and set aside.
  2. Fit the Fusion Master Grater with the Coarse Cone and grate the beetroot. Place into the bowl.
  3. Add in mint, parsley and pomegranate seeds. Toss to combine.
  4. Place all dressing ingredients into the 600ml Quick Shake, place on the cover and shake to combine. Pour over dressing just before serving. Season with salt and pepper.

Tupper Tips:

  • Hazelnuts can be substituted with walnuts.
  • Add in fresh watercress for an extra pop of colour and freshness.