Red Cabbage Salad with Apples, Walnuts, and Apple Cider Vinaigrette Recipe
A refreshing and crisp Red Cabbage Salad combining tangy apple cider vinegar vinaigrette with crunchy walnuts, sweet apples, and thinly sliced shallots, perfect as a light side dish or healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salads
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 to taste
- Black pepper to taste
Salad
- 1 head of red cabbage, cored and chopped or shredded
- 2 shallots, halved and thinly sliced
- 1 cup walnut hearts, roughly chopped
- 2 apples (any kind), quartered and thinly sliced or julienned
Instructions
- Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and Dijon mustard. Whisk them together, then add the minced garlic. While whisking continuously, slowly drizzle in the extra virgin olive oil to create a well emulsified dressing. Season with kosher salt and black pepper to taste.
- Prepare the cabbage and shallots: In a large mixing bowl, add the chopped red cabbage and thinly sliced shallots. Pour about half of the vinaigrette over them and toss thoroughly to ensure the cabbage is evenly coated.
- Add the fruit and nuts: Add the sliced apples and chopped walnuts to the bowl, then toss again to combine all ingredients evenly. Taste the salad and adjust seasoning as needed. Reserve any remaining vinaigrette in the refrigerator for up to 4 days for use on other dishes like roasted vegetables or salads.
Notes
- For best flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
- Walnuts can be lightly toasted to enhance their crunch and flavor.
- Keep remaining vinaigrette refrigerated and use within 4 days.
- You can substitute apples with pears or other crisp fruits for variation.
