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.
