Red Cabbage Salad Recipe

I adore making bright and healthful dishes. My Red Cabbage Salad is a case in point.

It is practically bursting with vitamins from just a small head of red cabbage, and the antioxidants and other nutrients it features put it right at the top of the list I keep in my head of the healthiest salads around. I can’t help but add a couple of extra veggies for crunch and flavor, so don’t be surprised if you find a finely grated carrot and a few slivers of red onion in my version.

I’ll also cop to sometimes adding a red apple and a tablespoon of honey to sweeten the deal.

Ingredients

Red Cabbage:
Adds vibrant color, and is rich in fiber and antioxidants.

Carrot:
Rich in beta-carotene and offers natural sweetness and provides a crunchy texture.

Red Apple:
Comprises vitamin C and fiber, supplies a sweet-tart flavor.

Apple Cider Vinegar:
With a sharp taste and few calories, it helps break down food and adds brightness.

Dijon Mustard:
Lends an element of creamy tartness, boosts the flavor of the dressing, makes it more complex.

Walnuts:
You can offer healthy fats and a crunch that’s satisfying, but it’s entirely up to you.

Ingredient Quantities

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• 1 small head of red cabbage, thinly sliced
• 1 large carrot, grated
• 1 small red onion, thinly sliced
• 1 red apple, cored and thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup toasted walnuts (optional)
• 2 tablespoons raisins or dried cranberries (optional)

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Instructions

1. In a large bowl, combine the red cabbage, sliced paper-thin, the carrot, grated, and the red onion, sliced paper-thin.

2. Incorporate the red apple—thinly sliced—into the bowl along with the vegetables.

3. Add the chopped fresh parsley to the mixture.

4. Whisk together in a small bowl the apple cider vinegar, olive oil, honey, and Dijon mustard until they’re well combined.

5. To taste, salt and freshly ground black pepper should be used to season the dressing.

6. Dressing poured over the cabbage mixture, we tossed everything together so the salad was well coated.

7. Add the toasted walnuts to the salad if you want extra crunch and flavor.

8. If you enjoy a hint of sweetness, add the raisins or dried cranberries.

9. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

10. Enjoy the salad as a refreshing side dish, served either chilled or at room temperature.

Equipment Needed

1. Large bowl
2. Small bowl
3. Knife
4. Cutting board
5. Grater
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or salad tongs

FAQ

• Q: Can I use another type of cabbage for this salad?You can indeed use green cabbage or a combination of both for a different flavor and a color contrast.
• Q: What is the best way to slice the cabbage thinly?A: The best tools for slicing cabbage thinly and evenly are a mandoline slicer or a sharp chef’s knife.
• Q: Can I make this salad ahead of time?Yes, the salad can be prepared a few hours in advance. It actually helps the flavors meld together nicely. Just add the nuts and apples close to serving time to keep their texture.
• Q: What can I substitute for apple cider vinegar?A: As an alternative to apple cider vinegar, you may use white wine vinegar or rice vinegar.
• Q: Are the walnuts and raisins necessary?No, they are not required. They lend flavor and texture, but you can leave them out or use your preferred variety of nuts and dried fruits instead.
• Q: Is this salad suitable for vegans?If you want to replace honey in this recipe, what can you use instead? A: You can use a liquid sweetener such as maple syrup, agave nectar, or brown rice syrup—all of which are vegan-friendly. And all of which will produce a slightly different flavor profile.

Substitutions and Variations

One small head of red cabbage, thinly sliced can be replaced with one small head of green cabbage for a milder flavor.
1 large carrot, grated can be substituted with 1 cup of grated radishes for a spicier kick.
For a milder taste, substitute 2–3 green onions, thinly sliced, for 1 small red onion, thinly sliced.
1 firm pear, cored and thinly sliced can be substituted for 1 red apple, cored and thinly sliced for a different sweetness.
1/4 cup chopped fresh parsley can be replaced with 1/4 cup chopped fresh cilantro for a more diverse herbal flavor.