Red Cabbage, Radicchio and Endive Salad Recipe | A Winter Salad

Red cabbage, radicchio and endive join fennel, raisins and toasted walnuts in this crunchy winter salad.

red cabbage, endives, radicchio, salad, recipe, food photography

I don’t know why it’s taken me quite so long to write about red cabbage.  It’s a powerhouse of nutrition in a pretty package.

Its vivid color reveals a powerful concentration of anthocyanins which are believed to have anti-oxidant properties, not to mention that it delivers a pretty good dose of Vitamin C.

red cabbage, food photography

So how come so many people shy away from it?  I have to think it may have something to do with many people’s first encounter with the cabbage family…coleslaw.  Bland, soggy and dripping in mayo, this quintessential American slaw does cabbage no favors.

But I grew up eating this crunchy, cruciferous vegetable; mainly raw, shredded, spiked with spicy Dijon mustard and mouth puckering vinegar.

cabbage slaw, salad, recipe, food photography

Its vibrant color intensified and sturdy texture softened under the acidity of the vinegar while the mustard added even more heat to this brightly colored member of the cabbage family and a little olive oil rounded out the sharp edges.

I still make it that way, but lately I’ve taken to accessorizing my red cabbage salads a bit.  Radicchio and endive have joined the mix for a bitter edge as well as fennel for added freshness and crunch.

endives, salad, food photography

A handful of buttery walnuts and sweet, chewy raisins are tossed in for texture and balance while snippets of fresh flat leaf parsley add some liveliness to the color palate.

This is my winter salad, the one I come back to time and time again when I’m craving something light and crunchy in the middle of a season dominated by heartiness and warmth.

red cabbage, slaw, endives, radicchio, salad, recipe, food photography

Serves Serves 4

Red Cabbage, Radicchio and Endive Salad Recipe

A light and crunchy winter salad.

20 minPrep Time

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    For the Salad
  • 1/2 small red cabbage, finely shredded (using a mandoline or the shredding disk of a food processor if possible)
  • 1 small radicchio, finely shredded
  • 2 Belgian endives, finely shredded
  • 1 small fennel bulb, fronds reserved and finely shredded
  • 2 Tablespoons finely chopped flat-leaf parsley
  • 1/2 cup / 60g toasted walnuts, roughly chopped
  • 1/4 cup / 30g crumbled goat cheese (optional)
  • For the Dressing
  • 2 Tablespoons /15ml apple cider vinegar
  • 2 Tablespoons / 15ml pure maple syrup
  • 1/4 cup / 60ml extra virgin olive oil
  • 2 Tablespoons / 30 ml walnut oil
  • Sea salt and freshly ground pepper to taste


  1. Combine the thinly shredded cabbage, radicchio, endives and fennel in a large bowl with the parsley and chopped fennel fronds.
  2. Whisk the vinegar, maple syrup, olive oil and walnut oil in a small bowl. Season with sea salt and freshly ground black pepper to taste.
  3. Toss the salad with the vinaigrette just before serving, top with toasted walnuts and crumbled goat cheese if desired.


Gluten Free, Grain Free, Vegetarian, for Vegan and Paleo omit goat cheese


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  1. Eha says

    Oh, what a salad! Actually the trio madly blinking at me were the fennel, raddichio and the endives, each a strong personality!! The use of maple syrup and walnut oil somehow said ‘pace’ and made me really want to try the combination 🙂 !

  2. says

    Gorgeous salad. I wish I grew up with you. Despite my parents being health conscious and dedicated to a whole foods diet, our salad selections were sorely lacking.

  3. says

    We eat a salad almost everyday and it’s so nice to see one with endive in it – one of my favorite veggies. I sometimes buy a red cabbage to give some color accent but never paid an attention to the nutrition fact. Good to know! The photography is absolutely gorgeous!

  4. says

    Really like the combo in your salad, Sylvie. I eat endive every day for lunch and love it. Not as fond of fennel, although I love it roasted. But will definitely add the red cabbage! Great dressing.

  5. says

    Absolutely gorgeous!! I honestly could eat bowl after bowl of this and I agree with you Sylvie – red cabbage is an underappreciated vegetable – it’s gorgeous, easily available and a bargain – both economically and nutritionally!!!

  6. says

    What a beautiful looking salad! I adore cabbage, but don’t often think about it as a star ingredient, but I really should. And endive – I always take that for granted too! They are both such wonderful ingredients both cooked and raw, and the dressing you made sounds simple and perfect in every way

  7. says

    i absolutely love red cabbage. such a beautiful vegetable and more versatile than you’d think at first glance. i love seeing it photographed by such a talent as yourself.

  8. says

    I am a huge fan of red cabbage and just used some last night in a salad w/ red lettuce, shredded carrots, mushroom, avocado, a little cheddar, and grilled chicken. All topped with a honey mustard vinaigrette -delicious. Love this simple salad Sylvie, and looking forward to trying your dressing!

  9. Gina says

    This salad looks delicious and I’d like to try it however I am sensitive to walnut. What would you suggest I replace the nut and oil with?

    • says

      Hi Gina, You can just use all olive oil instead and replace the walnuts with another nut like toasted pine nuts or leave them out altogether if you are allergic to all nuts. Hope that helps!