Cabbage Apple Salad
A crisp and colorful cabbage apple salad featuring sweet apples, crunchy walnuts, and savory parmesan, dressed in a tangy olive oil and apple cider vinegar dressing. High in fiber, rich in good fats, and ready in just 15 minutes, this salad is a perfect healthy addition to lunch, dinner, or meal prep.
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.
