There is something truly magical about the fresh crunch of cabbage paired with the sweet crispness of apples, and when you add in the rich nuttiness of toasted walnuts and the sharp, savory punch of Parmesan, you get a salad that sings on every level. This Cabbage Apple Salad with Toasted Walnuts and Parmesan Recipe is not only vibrant and full of textures but also easy to pull together, making it a perfect go-to for a quick lunch, a lively side dish, or a refreshing add-on at any gathering. You’ll love how the flavors and colors meld together, creating something both simple and extraordinary.
Ingredients You’ll Need
Every ingredient in this salad plays an essential role, whether it’s providing crunch, brightness, creaminess, or depth. Together, these simple staples create a harmony of taste and texture that’s hard to resist.
- Green or red cabbage (about 14oz/400g): The crisp, sturdy base that brings crunch and vibrant color to your salad.
- Apples (2 medium): Choose a sweet-tart variety for juiciness and a refreshing contrast to the cabbage.
- Walnuts or pecans (⅓ cup): Toasted for a warm, nutty aroma and crunchy texture that elevates every bite.
- Parmesan cheese (¼ cup shaved or ⅓ cup crumbled cheddar): Adds a salty, umami finish that rounds out the flavors perfectly.
- Extra virgin olive oil (3 tablespoons): The rich, smooth fat that helps marry all the salad components.
- Apple cider vinegar (2 tablespoons): Provides a tart kick that brightens the whole dish.
- Honey (2 teaspoons): A touch of natural sweetness to balance the acidity.
- Dijon mustard (1 teaspoon): Adds mild heat and depth to the dressing.
- Salt (½ teaspoon): Enhances all the flavors without overpowering them.
- Freshly cracked black pepper: For a subtle spicy warmth that finishes the salad with finesse.
How to Make Cabbage Apple Salad with Toasted Walnuts and Parmesan Recipe
Step 1: Prepare the Cabbage
Start by removing the outer leaves of the cabbage and cutting it in half through the core. Then cut each half into two smaller segments and slice off the white core—it can be tough and overpowering if left in. Place the flat side down on your cutting board and finely shred the cabbage using a sharp knife or a mandolin for even thin slices. This fine shredding ensures every bite is delicate yet satisfyingly crunchy.
Step 2: Slice the Apples
Core the apples and cut them into quarters. Then, slice each quarter about a quarter-inch thick or dice into bite-sized pieces, depending on your preference. These juicy apple slices add a burst of freshness alongside the cabbage’s earthiness. Be sure to add them promptly to your salad bowl to keep the process smooth and the apples from browning too quickly.
Step 3: Toast the Walnuts
Heat a small amount of olive oil in a pan over medium heat. Toss in your walnuts and toast them while stirring frequently for about five minutes until they become fragrant and turn a golden brown. Toasting amplifies their natural oils and flavor, giving the salad that warm, toasty note. Chop the walnuts roughly and reserve a few pieces to garnish at the end, sprinkling them on top for extra crunch.
Step 4: Make the Dressing
Combine your olive oil, apple cider vinegar, honey, Dijon mustard, salt, and freshly cracked black pepper in a jar with a lid. Secure the lid tightly and give it a vigorous shake until the ingredients emulsify into a smooth, harmonious dressing. This simple dressing ties the sweet, savory, and tangy elements of the salad together, making every bite balanced and flavorful.
Step 5: Assemble the Salad
In your large salad bowl with the cabbage and apples, sprinkle in half of the shaved Parmesan cheese. Drizzle the freshly made dressing over the top, then toss everything gently but thoroughly so that every strand of cabbage and apple slice is coated in that delicious dressing. Taste and tweak the seasoning as you like, perhaps adding a pinch more salt or a little extra honey to suit your palate. Let the salad rest for at least 10 minutes; this allows the flavors to marry and the cabbage to soften just slightly, perfect for serving at room temperature.
How to Serve Cabbage Apple Salad with Toasted Walnuts and Parmesan Recipe
Garnishes
Sprinkle the reserved toasted walnuts and additional shaved Parmesan cheese over the top right before serving. These garnishes not only add a lovely visual appeal but also elevate the salad’s crunch and cheesy depth, giving your presentation that final flourish that makes this salad so inviting at the table.
Side Dishes
This salad shines wonderfully alongside roasted chicken, grilled fish, or even a rich pasta dish. Its lively acidity and fresh textures cut through heavier flavors beautifully, offering a delightful balance that can brighten any meal.
Creative Ways to Present
For a fun twist, consider serving this cabbage apple salad in individual mason jars layered with the dressing at the bottom and the salad on top for easy grab-and-go lunches or picnic treats. Alternatively, use it as a crisp, flavorful topping for open-faced sandwiches or taco bowls to add unexpected freshness and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the apples may release some juice and the cabbage will soften further, so the salad is best enjoyed within this window to maintain optimal texture and flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well. Freezing will cause the cabbage and apples to become mushy upon thawing, which takes away from the crisp, refreshing qualities that make this dish so special.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, give it a gentle toss after refrigeration to redistribute the dressing and freshen it up before serving again.
FAQs
Can I substitute the walnuts with another nut?
Absolutely! Pecans or almonds make delicious alternatives. Just be sure to toast them gently to bring out their best flavor and texture.
What type of apples work best?
Try using sweet-tart apples like Honeycrisp, Gala, or Fuji for a nice balance that complements the cabbage and dressing without overpowering the salad.
Is it possible to make this salad vegan?
Yes! Simply swap Parmesan for a vegan cheese alternative or nutritional yeast, and use maple syrup instead of honey to keep everything plant-based.
Can I prepare this salad in advance for a party?
Prep the cabbage and toast the nuts a day ahead but add apples, cheese, and dressing just before serving to keep everything crisp and fresh.
What if I don’t have apple cider vinegar?
White wine vinegar or lemon juice can be good substitutes that maintain the salad’s bright acidity and lightness.
Final Thoughts
This Cabbage Apple Salad with Toasted Walnuts and Parmesan Recipe is truly one of those dishes that’s simple to make yet incredibly satisfying to eat. It strikes the perfect harmony between crunch, tang, sweet, and savory—a salad you can confidently serve whether it’s a casual lunch or a special occasion. I hope you have as much fun making it as you will enjoying every delicious bite!
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Cabbage Apple Salad with Toasted Walnuts and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and crunchy Cabbage Apple Salad featuring shredded cabbage, crisp apples, toasted walnuts, and shaved parmesan cheese, all tossed in a tangy honey mustard apple cider vinaigrette. This quick and easy salad combines sweet, savory, and nutty flavors perfect for a light meal or side dish.
Ingredients
Salad
- 1 medium-head green or red cabbage (about 14oz/400g), shredded
- 2 apples, sliced
- ⅓ cup walnuts or pecans, toasted and chopped
- ¼ cup parmesan cheese, shaved (or ⅓ cup crumbled cheddar)
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Slice the cabbage: Remove the outer leaves from the cabbage and cut it in half through the core. Then cut each half into two segments and slice off the white core. Place the flat edge on a cutting board and finely slice each segment using a sharp knife or mandolin. Add the shredded cabbage to a large salad bowl.
- Slice the apples: Cut apples into quarters, remove the core, then slice into 1/4-inch thick slices or dice into cubes. Add to the salad bowl with the cabbage.
- Toast the walnuts: Heat a pan greased lightly with olive oil over medium heat. Add the walnuts and toast them while stirring frequently for about 5 minutes or until fragrant and golden brown. Chop the toasted walnuts and add most to the salad bowl, reserving some for garnish.
- Make the dressing: Combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a glass jar with a lid. Shake vigorously until well combined and emulsified.
- Assemble the salad: Add half of the shaved parmesan cheese to the salad bowl. Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning if needed. Allow the salad to rest for at least 10 minutes to let the flavors meld.
- Serve: Serve the salad at room temperature, garnished with the reserved toasted walnuts and remaining shaved parmesan cheese.
Notes
- Use either green or red cabbage, or a mix for color and flavor variation.
- Apples can be any crisp variety like Granny Smith, Honeycrisp, or Fuji.
- For a nut-free option, omit the walnuts or pecans.
- Letting the salad rest allows the cabbage to soften slightly and the flavors to meld.
- This salad is best served fresh but can be refrigerated for up to 1 day.
