Cabbage Apple Salad

Looking for a light and crunchy salad to pair with your favorite meals this fall or winter? Try this easy and delicious cabbage apple salad dressed with a homemade apple cider vinaigrette.

If you’re looking for a light and crunchy salad to pair with your favorite meals then look no further than this cabbage apple salad.  Dressed with a homemade apple cider vinaigrette it’s an easy addition to any menu, whether that’s a weekday meal or a special occasion.

Cabbage is great for making salads this time of year; it stays fresh and crunchy when dressed and stands up to bold flavors with ease.  Crisp apples, toasted walnuts and dried cherries make this cabbage and apple salad a natural companion to all your fall and winter meals.

Different from your typical mayo-based slaws this apple cabbage slaw is fresh and light while still feeling substantial.  It’s crisp and crunchy instead of heavy and soggy, each bite a combination of finely shaved cabbage, thinly sliced apples, chopped walnuts and chewy dried cherries dressed in an apple cider vinaigrette.  Here’s what you’ll need to make it:

How to Make a Cabbage Apple Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Pre-heat your oven to 350 F and toast the walnuts while you prepare the salad.
2. Start by whisking together your dressing in a large bowl.
3. Next, thinly slice your cabbage with either a sharp knife or on a mandolin.  (If you are pressed for time you can also buy a package of pre-shredded cabbage at the store but it won’t be as finely shredded as if you do it by hand.) Then julienne (https://schmidtbrothers.com/blogs/knives-and-stuff/a-step-by-step-guide-to-julienning-an-apple) your apple into matchstick pieces.
4. Add the cabbage, apples, chopped parsley and dried cherries to the bowl with the dressing and toss to combine.  Sprinkle with the toasted walnuts and you are ready to serve!

Variations:

Want to mix things up?  Try these variations

• Substitute green or Napa cabbage for the red cabbage.
• Use toasted pecan or almonds instead of walnuts.
• Use Dijon mustard instead of whole grain mustard.
• Use maple syrup or even honey instead of coconut sugar for a non-vegan version.
• Use dried cranberries or raisins instead of dried cherries.

More Fall Salads:

• Delicata Squash Salad
• Sweet Potato Kale Salad
• Brussels Sprouts Kale Salad

Continue to Content

Yield: Serves 4-6

Cabbage Apple Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This fresh and light cabbage apple salad with toasted walnuts and dried cherries is the perfect accompaniment to any fall or winter meal.

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Ingredients

• ¼ cup/30g walnuts, finely chopped
• 2 Tablespoons/30ml apple cider vinegar
• 3 Tablespoons/45ml walnut oil or extra virgin olive oil
• 1 Tablespoon/15ml whole grain mustard
• 2 teaspoons/10ml coconut sugar or maple syrup
• ½ a shallot, finely minced
• ½ teaspoon fine sea salt
• 1 large crisp apple (Pink Lady, Fuji, etc…)
• ½ a red cabbage
• ¼ cup chopped flat-leaf parsley
• ⅓ cup/40g dried cherries, coarsely chopped

Instructions

1. Pre-heat oven to 350F.  Place chopped walnuts on a parchment lined baking sheet and toast until fragrant and golden (about 3-5 minutes).  Set aside.
2. In a large bowl whisk together vinegar, oil, mustard, sweetener, shallot and salt. Set aside.
3. Remove core from cabbage, cut half into quarters and shred cabbage with a sharp knife or on a mandolin.
4. Cut apple into matchstick pieces.
5. Add the cabbage, apple, parsley and dried cherries to the dressing and toss well to combine
6. When ready to serve add the toasted walnuts, tossing once more to combine.

Notes

Variations:

• Substitute green or Napa cabbage for the red cabbage.
• Use toasted pecan or almonds instead of walnuts.
• Use Dijon mustard instead of whole grain mustard.
• Use maple syrup or honey instead of coconut sugar.
• Use dried cranberries or raisins instead of dried cherries.

Storage:

• Salad can be made ahead of time (reserve walnuts) and stored in the fridge until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 3-4 days.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo

Recommended Products

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  La Tourangelle, Roasted Walnut Oil, Plant-Based Source of Omega-3 Fatty Acid, Cooking, Baking, & Beauty, 16.9 fl oz
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  OXO Good Grips Chef's Mandoline Slicer 2.0
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  Pommery Meaux Mustard Stone Jar, 8.8-Ounce

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 180mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 1g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.