This cabbage apple salad is packed with sweet-tart apples, crunchy walnuts, and dried cherries, tossed in a tangy cider vinaigrette. Easy, make-ahead and perfect for dinners, meal prep, or holiday gatherings.
Cabbage Apple Salad
This cabbage apple salad comes together with just a handful of simple ingredients. Thinly shredded red cabbage is tossed with sweet-tart apples, dried cherries, fresh parsley, and toasted walnuts, all lightly coated in a tangy mustard vinaigrette.
Cabbage is great for making salads this time of year since it stays fresh and crunchy when dressed. Crisp apples, toasted walnuts and dried cherries make this cabbage and apple salad a natural for fall and winter meals.
Different from your typical mayo-based slaws this apple cabbage slaw is 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.
Why You’ll Love This Cabbage Apple Salad
- Crunchy & colorful — red cabbage, fresh apple, toasted nuts, and dried cherries make every bite interesting.
- Simple ingredients — mostly pantry staples and fresh produce.
- Make-ahead friendly — it stays crisp and flavorful, even after chilling.
- Perfect for any season — great for fall, but fresh enough for spring and summer.
Ingredients & Notes
- Walnuts – Toasted to enhance flavor and crunch. You can substitute with pecans, almonds, or seeds if preferred.
- Apple cider vinegar – Adds tanginess to the dressing; balance with a touch of sweetener if needed.
- Walnut oil or extra virgin olive oil – Use walnut oil for a nutty depth, olive oil for a milder flavor.
- Whole grain mustard – Gives the vinaigrette a little bite and complexity. Dijon can also be used.
- Coconut sugar or maple syrup – Sweetens the dressing and balances the acidity of the vinegar.
- Shallot – Adds mild onion flavor without overpowering the salad.
- Sea salt – Enhances all the flavors; adjust to taste.
- Crisp apple (Pink Lady, Fuji, etc.) – Choose a firm, sweet-tart variety for crunch and flavor.
- Red cabbage – Finely shredded for texture and color; can mix with green cabbage if desired.
- Flat-leaf parsley – Adds freshness and bright color.
- Dried cherries – Provide natural sweetness and chewy texture; swap with cranberries or raisins if you like.
How to Make Cabbage Apple Salad
1. Toast the Walnuts
Preheat oven to 350°F (175°C). Spread chopped walnuts on a parchment-lined baking sheet and toast for 3–5 minutes, until fragrant and golden. Set aside to cool.
2. Make the Dressing
In a large bowl, whisk together the apple cider vinegar, oil, mustard, sweetener, minced shallot, and sea salt. Set aside to let the shallot soften in the vinaigrette.
3. Prep the Produce
- Remove the core from the cabbage and cut the half head into quarters.
- Finely shred the cabbage using a sharp knife or mandoline.
- Cut the apple into thin matchsticks.
4. Assemble the Salad
Add the shredded cabbage, apple, parsley, and dried cherries to the dressing. Toss well to coat.
5. Finish + Serve
Just before serving, add the toasted walnuts and toss once more to combine. Serve immediately or refrigerate to let the flavors meld.
Tips for Success
- Slice thinly — thinner cabbage shreds absorb the dressing better and make the salad more tender.
- Add walnuts right before serving to keep them crisp.
Variations & Add-Ins
- Add Seeds: Sunflower seeds work well in place of walnuts.
- Swap the dried fruit: Try dried cranberries, raisins, or chopped dates.
What to Serve It With
This salad pairs wonderfully with:
- Soups
- Holiday mains
- Sandwiches or wraps
Storage & Make-Ahead Tips
- Refrigerate in an airtight container for up to 3 days.
- Add toasted walnuts only when serving to maintain their crunch.
- If the cabbage absorbs some dressing, simply add a splash more oil or vinegar before serving.
Final Thoughts
This cabbage apple salad is crisp, colorful, and easy to prepare. With sweet apples, tangy cherries, toasted walnuts, and a bright mustard vinaigrette, it's an easy addition to any menu, whether that’s a weekday meal or a special occasion.
More Fall Salads:
Cabbage Apple Salad
This fresh and light cabbage apple salad with toasted walnuts and dried cherries is the perfect accompaniment to any fall or winter meal.
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
- 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.
- In a large bowl whisk together vinegar, oil, mustard, sweetener, shallot and salt. Set aside.
- Remove core from cabbage, cut half into quarters and shred cabbage with a sharp knife or on a mandolin.
- Cut apple into matchstick pieces.
- Add the cabbage, apple, parsley and dried cherries to the dressing and toss well to combine
- 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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ORGANIC Dried Tart Cherries - Sunny Fruit - 16oz Bulk Bag | Purely Cherries - NO Added Sugars, Sulfurs or Preservatives | NON-GMO, VEGAN, HALAL & KOSHER -
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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.
Lisa says
This slaw has become my go-to recipe! I usually do a variation of sorts either changing the cabbage for napa cabbage or most recently, I used key lime flavored oil for the dressing and added julienned purple daikon radishes but I just wanted to say that this is a spectacular recipe!