Dessert

Red Cabbage Salad with Apples, Shallots, and Walnuts Recipe

Bymia larkspur January 27, 2026January 27, 2026

Introduction

This vibrant red cabbage salad combines crunchy cabbage, sweet apples, and nutty walnuts, all brought together with a tangy apple cider vinaigrette. It’s a perfect fresh side dish that adds color and flavor to any meal.

A white bowl filled with a fresh salad made of thin purple cabbage strips mixed with light green apple slices and small pieces of walnut scattered throughout, giving a mix of vibrant purple, pale green, and light brown colors with a slightly glossy texture on the cabbage showing freshness. The bowl is placed on a white marbled surface, with a soft blue cloth peeking from the side and stacked white plates in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Make the vinaigrette by combining apple cider vinegar, honey, and Dijon mustard in a small bowl. Whisk until combined, then add the minced garlic. While whisking continuously, slowly drizzle in the olive oil to emulsify the dressing. Season with kosher salt and black pepper to taste.
Step 2: In a large mixing bowl, add the chopped red cabbage and sliced shallots. Pour about half of the vinaigrette over and toss well to coat the cabbage evenly.
Step 3: Add the sliced apples and chopped walnuts to the cabbage mixture. Toss again to combine all ingredients. Adjust seasoning with salt and pepper if needed. Save any remaining vinaigrette in the refrigerator for up to 4 days.

Tips & Variations

For extra crunch, toast the walnuts lightly before adding them to the salad.
Substitute walnuts with pecans or almonds for a different nutty flavor.
Use different apple varieties like Granny Smith for tartness or Fuji for sweetness depending on your preference.
Try adding dried cranberries or raisins for a touch of sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cabbage may soften over time, so it’s best enjoyed fresh. Keep leftover vinaigrette separate and refrigerated for up to 4 days. Re-toss the salad with vinaigrette before serving if needed.

How to Serve

A clear glass bowl sits on a white marbled texture, filled with thinly sliced purple cabbage that creates a dense mound in the center. The cabbage strands are rich violet with slight variations in shade, mixed with thin white veins showing. Two wooden spoons rest inside the bowl, partially submerged in the cabbage, their warm brown tones contrasting with the bright purple layers. The overall scene is clean and simple, with a top-down view emphasizing the vivid cabbage color against the soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance, but it’s best to add the apples just before serving to keep them crisp. Storing the vinaigrette separately helps maintain freshness.