Step 1

Slice the cabbage: Remove the outer leaves from the cabbage and cut the cabbage in half through the core. Then, cut each half into two segments and slice off the white core. Next, place the flat edge of the cabbage on a cutting board and finely slice each segment using a sharp knife. You can also use a mandolin. Add to a large salad bowl.

Step 2

Slice the apples: Cut them into quarters, remove the core, and slice them (about 1/4-inch thick) or dice them into cubes. Add to the bowl.

Step 3

Toast the walnuts: Grease a pan with olive oil and heat over medium heat. Add the walnuts and toast them, stirring frequently, for about 5 minutes, or until fragrant and golden brown. Chop and add them to the salad bowl (but reserve some for garnishing).

Step 4

Make the dressing: Add the dressing ingredients to a glass jar with a lid. Shake until well combined and emulsified.

Step 5

Assemble: Add half of the parmesan cheese to the salad, pour over the dressing, and toss until well combined. Taste and adjust the seasoning if desired. Let it rest for at least 10 minutes, then serve at room temperature, garnished with the resting walnuts and shaved parmesan cheese.