This vibrant cabbage apple salad is a refreshing combination of crisp cabbage, sweet apples, crunchy walnuts, and savory parmesan.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s a nourishing choice that supports digestion and keeps you energized.
Quick to prepare and naturally low in saturated fat, this salad is perfect for everyday meals, light lunches, or easy meal prep that never compromises on flavor.
Cabbage Apple Salad
Equipment
- 1 large salad bowl
- 1 sharp knife or mandolin
- 1 Cutting board
- 1 small skillet or frying pan
- 1 glass jar with lid (for dressing)
- Measuring spoons (1 tsp, 1 tbsp)
Ingredients
Salad:
- 400 g about 14 oz green or red cabbage, shredded
- 2 medium apples sliced or diced
- ⅓ cup walnuts or pecans toasted and chopped
- ¼ cup parmesan cheese shaved (or ⅓ cup crumbled cheddar)
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- Freshly cracked black pepper to taste
Instructions
- Prepare the Cabbage: Begin by removing any outer leaves from the cabbage that appear wilted or damaged. Place the cabbage on a clean cutting board and cut it in half through the core. Slice each half into two segments and carefully cut out the thick white core from each segment. With the flat side down, finely shred the cabbage using a sharp chef’s knife or a mandolin for uniform slices. Transfer the shredded cabbage to a large salad bowl, ensuring it has enough space for tossing later.
- Slice the Apples: Select fresh, crisp apples for the best texture. Cut each apple into quarters, remove the core, and slice them into thin wedges, roughly 1/4-inch thick. For a bite-sized variation, you can also dice the apples into small cubes. Add the sliced apples directly into the bowl with the cabbage, mixing gently so the fruit is evenly distributed without bruising.
- Toast the Walnuts: Heat a small skillet over medium heat and lightly grease it with a tiny amount of olive oil to prevent sticking. Add the walnuts and toast them carefully, stirring constantly for about 4–5 minutes until they release a fragrant, nutty aroma and turn golden brown. Remove from heat and let them cool slightly before chopping roughly. Reserve a few toasted walnuts for garnishing at the end to maintain a crunchy texture.
- Make the Dressing: In a glass jar with a tight-fitting lid, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 2 teaspoons of honey, 1 teaspoon of Dijon mustard, ½ teaspoon of salt, and freshly cracked black pepper to taste. Secure the lid and shake vigorously until the ingredients are fully emulsified, forming a smooth and flavorful dressing. Taste and adjust seasoning if needed—add a touch more honey for sweetness or extra mustard for tang.
- Assemble the Salad: Pour half of the shaved parmesan over the cabbage, apples, and walnuts in the large salad bowl. Drizzle the prepared dressing evenly over the salad ingredients. Using salad tongs or clean hands, gently toss the salad until all ingredients are coated with the dressing and evenly mixed. Allow the salad to rest for at least 10 minutes at room temperature, giving the flavors time to meld and the cabbage to soften slightly while maintaining a satisfying crunch.
- Final Garnish and Serve: Just before serving, sprinkle the remaining parmesan and the reserved toasted walnuts on top for added texture and visual appeal. Serve immediately at room temperature for maximum freshness and crunch, or cover and refrigerate for up to a few hours if preparing ahead of time. This salad pairs beautifully with grilled proteins, sandwiches, or as a light standalone meal.
Notes
- For best flavor, use crisp apples such as Granny Smith, Honeycrisp, or Fuji.
- Walnuts or pecans can be toasted in the oven at 350°F (175°C) for 5–7 minutes if preferred.
- Shredding cabbage finely helps the dressing coat each piece evenly.
- Adjust dressing sweetness or tanginess to taste—add a little more honey or vinegar as desired.
- Salad can be prepared a few hours ahead, but add dressing just before serving for maximum crunch.
- Parmesan can be substituted with cheddar, feta, or vegan cheese alternatives if desired.
Chef’s Secrets For Perfect Crunch
To achieve the perfect texture, slice the cabbage as finely as possible and allow the salad to rest for a few minutes after tossing with the dressing.
This softens the cabbage slightly without losing its signature crunch.
Toasting the nuts enhances their natural flavor and adds a satisfying nutty aroma.
For an extra layer of taste, sprinkle a few seeds like pumpkin or sunflower on top.
Using fresh, crisp apples ensures the salad remains vibrant and refreshing, balancing the savory and sweet elements beautifully.
Serving Suggestions For Everyday Meals
This cabbage apple salad is incredibly versatile. Serve it as a side to grilled chicken, salmon, or tofu for a wholesome lunch or dinner.
It also works perfectly as a light standalone meal, especially when paired with a slice of whole-grain bread or a bowl of soup.
For meal prep, pack it in individual containers, keeping the dressing separate until ready to serve to maintain crispness.
Its combination of sweet, tangy, and nutty flavors makes it appealing to both adults and children.
Storage Tips To Maintain Freshness
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
To prevent the apples from browning and the cabbage from becoming soggy, keep the dressing separate and toss just before serving.
Toasted nuts can be stored in a small container at room temperature for up to a week, preserving their crunch.
If you prefer a slightly softer salad, dressing it a few hours in advance allows the flavors to meld, but always add reserved nuts and cheese just before serving.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! Replace the parmesan with a plant-based cheese or nutritional yeast and ensure the honey in the dressing is swapped for maple syrup or agave.
2. What’s the best way to prevent apple slices from browning?
Toss the sliced apples with a teaspoon of lemon juice before adding them to the salad. This slows oxidation and keeps the fruit looking fresh.
3. Can I use pre-shredded cabbage?
Absolutely! Pre-shredded cabbage saves time, but be sure to rinse and pat it dry if it seems slightly damp to prevent the salad from becoming watery.
4. Are there any nut alternatives for those with allergies?
You can substitute toasted sunflower seeds, pumpkin seeds, or even roasted chickpeas for walnuts or pecans while still adding crunch and healthy fats.
5. Can this salad be made ahead of time?
Yes, but for optimal texture, store the cabbage and apples separately from the dressing until serving.
Toasted nuts and cheese can be added right before eating to maintain freshness and crunch.
