Red Cabbage Salad with Apples, Shallots, and Walnuts Recipe
A vibrant and crunchy red cabbage salad tossed with a tangy apple cider vinaigrette, sweet apples, and toasted walnuts. This refreshing salad perfectly balances tart, sweet, and nutty flavors, making it an ideal side dish for any meal or a light, healthy lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 variety, quartered and thinly sliced or julienned
Instructions
- Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and Dijon mustard. Whisk these ingredients together until fully blended. Add the minced garlic, and while whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Season with kosher salt and black pepper to taste.
- Prepare the cabbage salad: In a large mixing bowl, place the shredded red cabbage and thinly sliced shallots. Pour about half of the vinaigrette over the cabbage mixture and toss thoroughly to ensure the cabbage is evenly coated with the dressing.
- Add the fruit and nuts: Incorporate the sliced apples and roughly chopped walnut hearts into the cabbage mixture. Toss again gently to combine all ingredients evenly. Taste the salad and adjust the seasoning with additional salt, pepper, or vinaigrette as desired. Store any leftover vinaigrette in an airtight container in the refrigerator for up to 4 days, perfect for use on other salads, roasted vegetables, or chicken.
Notes
- For a more intense flavor, let the salad marinate in the refrigerator for 30 minutes before serving.
- Walnuts can be toasted lightly in a dry pan to enhance their flavor before adding to the salad.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh for optimal crunchiness.
- You can substitute honey with maple syrup for a vegan option.
- Feel free to add fresh herbs such as parsley or mint for an additional layer of freshness.
Keywords: Red cabbage salad, apple cider vinaigrette, walnut salad, healthy salad, vegetarian salad, crunchy salad
