Red Cabbage Salad
My mom’s famous Red Cabbage Salad is crunchy and vibrant, tossed in a simple apple cider vinaigrette. Fresh, healthy, and perfect for everyday meals. Ready in 15 minutes.
Servings: 6 servings
Ingredients
Apple Cider Vinegar Dressing
- ½ cup extra virgin olive oil
- 4-5 tablespoons apple cider vinegar adjust to taste
- 1 tablespoon Dijon mustard
- 1 garlic clove finely grated
- 1 teaspoon honey or maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 6 cups red cabbage thinly shredded
- ½ cup fresh parsley chopped
- 1 large carrot peeled and grated
- 1 red bell pepper cored and thinly sliced
- 2 celery ribs diced
- 1 large apple cored and diced (Honeycrisp or Pink Lady)
- Optional: 1 cup sliced almonds or chopped pecans
Instructions
- Make the dressing. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, grated garlic, honey (or maple syrup), salt, and several grinds of black pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified. You can also add everything to a jar with a tight-fitting lid and shake well to combine.
- Prepare the vegetables. In a large mixing bowl, add the shredded red cabbage, chopped parsley, grated carrot, sliced red bell pepper, diced celery, and diced apple.
- Toss the salad. Pour the dressing over the vegetables and toss well until everything is evenly coated.
- Add the nuts (optional). If using almonds or pecans, fold them in just before serving for extra crunch.
- Let the flavors develop. For the best flavor, allow the salad to sit for about 10 minutes before serving so the cabbage softens slightly and absorbs the dressing.
- Serve fresh or chilled. Mangia!
Notes
- Slice the cabbage very thin. Thin ribbons make the salad more tender and easier to eat.
- Let it rest. Ten minutes in the dressing softens the cabbage and boosts flavor.
- Use a crisp apple. Honeycrisp or Pink Lady keep their crunch.
- Taste and adjust. Add a splash more vinegar or a pinch of salt if needed.
- Make it ahead. This salad actually improves after a few hours in the fridge.
Nutrition
Serving: 6servings | Calories: 220kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 258mg | Potassium: 362mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3759IU | Vitamin C: 85mg | Calcium: 57mg | Iron: 1mg
