Name: Cabbage Apple Salad
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
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; 1/3 cup/40g dried cherries, coarsely chopped

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

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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 with toasted walnuts, dried cherries, and parsley on a plate

🥗 Cabbage Apple Salad (Crisp, Colorful & Easy)

If you’re looking for a salad that’s bright, crunchy, and full of fall-inspired flavor, this cabbage apple salad is a beautiful option that 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. It’s vibrant and holds up wonderfully, even after it sits out.

This is the kind of salad that works for everything from weeknight dinners to holiday tables. It’s easy to assemble, crisp in texture, and because cabbage stays crisp longer than leafy greens, it's an ideal make-ahead side.

🍎 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.
Balance to taste — add a splash more vinegar or a pinch more sweetener depending on your apple variety.

✨ 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:

Veggie bowls
Holiday mains
Sandwiches or wraps

🧊 Storage & Make-Ahead Tips

Refrigerate in an airtight container for up to 3 days.
The cabbage stays crisp, so it’s ideal for prepping ahead.
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.

❓ FAQ

Can I prep this ahead of time?
Absolutely. This salad tastes even better after resting. Just keep the walnuts separate until serving.

Can I make the dressing ahead?
Yes — the vinaigrette keeps well in the fridge for up to 5 days.

🍽️ Final Thoughts

This cabbage apple salad is crisp, colorful, and easy to prepare; perfect for weeknights, holiday gatherings, or anytime you want a fresh side salad. With sweet apples, tangy cherries, toasted walnuts, and a bright mustard vinaigrette, it offers a delicious mix of flavors and textures that make it a standout staple.

More Fall Salads:

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.

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

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Nutrition Information:

Yield:

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.

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.