Red Cabbage Salad
User Reviews
4.9
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
6
-
Calories
3815 kcal
-
Course
Salad
-
Cuisine
American-Mediterranean Fusion
Red Cabbage Salad
Description
The Red Cabbage Salad combines chopped or shredded red cabbage and thinly sliced shallots tossed in a bright vinaigrette made from apple cider vinegar, honey, Dijon mustard, garlic, and olive oil. Adding roughly chopped walnuts and julienned apples introduces crunch and subtle sweetness, complementing the cabbage's natural earthiness. The vinaigrette coats the salad evenly, enhancing the flavors without overpowering them.
Its crisp texture and tangy dressing make it suitable as a side dish alongside roasted meats or as a fresh component on a lunch plate. The walnuts provide additional richness and crunch, while the apples add a juicy contrast to the cabbage.
Any leftover vinaigrette can be refrigerated and used within four days for other salads, roasted vegetables, or chicken. This recipe allows an option to swap green cabbage for red cabbage if preferred, though the vibrant color and slight sharpness distinctive to red cabbage will be milder with green cabbage.
Ingredients
For the Vinaigrette
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 cup extra virgin olive oil
- kosher salt
- black pepper to taste
For the Salad
- 1 red cabbage cored and chopped or shredded, head
- 2 shallot halved and thinly sliced
- 1 cup walnuts roughly chopped, hearts
- 2 apple any kind you like, quartered and thinly sliced or julienned
Instructions
- Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and mustard. Whisk to combine, then add the minced garlic. While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with kosher salt and black pepper.
- Make the cabbage salad: In a large mixing bowl, add the cabbage and shallots, then pour about half of the vinaigrette over and toss to make sure the cabbage is well coated in the vinaigrette.
- Add the fruit and nuts: Add the apples and walnuts, then toss again to combine. Taste and adjust seasoning to your liking. You can save any remaining vinaigrette in the refrigerator for up to 4 days. Use over roasted vegetables, salads or chicken.
Notes
- Green cabbage can be substituted for red cabbage, resulting in a milder flavor though less vibrant color.
- Store any leftover vinaigrette in the refrigerator for up to 4 days to use on other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3815 kcal
% Daily Value*
| Calories | 381.5kcal | 19% |
| Carbohydrates | 25.9g | 9% |
| Protein | 5.4g | 11% |
| Fat | 31.1g | 48% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 11.3g | 66% |
| Monounsaturated Fat | 14.9g | 75% |
| Sodium | 50mg | 2% |
| Potassium | 531.1mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 15.8g | 32% |
| Vitamin A | 1598.2IU | 32% |
| Vitamin C | 83.6mg | 93% |
| Calcium | 91.3mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
