Cabbage, Walnut and Sultana Salad

From Matthew Altizer

2013 Jul/Aug

This salad comes together very quickly and is packed with wonderful complex flavours. Ras el hanout is a classic Moroccan spice mix that is always different depending on the person who made it. It can have anywhere from 35 to 80 different spices – find it at Silk Road Spice Merchant in Inglewood and the Calgary Farmers’ Market.


  • 1 medium or 2 small heads Savoy or Napa cabbage
  • 1 c. walnuts, toasted
  • 2 T. sultana raisins
  • 4 T. olive oil
  • 2 T. apple cider vinegar
  • 1/4 t. ras el hanout
  • kosher salt and pepper to taste


Slice the cabbage so that you have some pieces that are finely chopped, and some pieces that are coarse. Place the cabbage in a large bowl and add the walnuts, crushing them lightly into the bowl with your hands. Add the raisins, followed by the olive oil and vinegar, then sprinkle in the ras el hanout. Toss the salad together, check for seasoning. Let the salad sit for 5-10 minutes before serving. Serves 4.