Red Cabbage Apple Salad

This unique salad originally came from an Israeli cooking show my husband watched. He scribbled down the main ingredients, and I played around with the recipe until it was just right. At first, the combination seemed strange, but we both went crazy over the flavor! 

I wish I could give credit where credit is due for the original recipe, but I truly have no idea where it came from. If anyone knows, please let me know! I’m so glad my husband wrote it down. It has become such a staple for us, and readers love it, too. Take a look at what they’re saying: 

“I made this salad over the weekend for a dinner party, and it was a big hit. Even my picky husband liked it enough to have the leftovers the next day. I wasn’t sure what to expect when I put it together, but it was a delicious surprise that I will definitely make again.” – Mirit

Ingredients and Notes 

Please be sure to scroll down to the recipe card for the complete details!

• Red Cabbage – Use about two pounds, or one large head of red cabbage. Follow my tips for shredding cabbage. Satisfyingly crunchy, cabbage is low in calories and loaded with nutrients, including potassium, vitamin C, folic acid, calcium, vitamin B6, and magnesium. I don’t recommend green cabbage, as it’s slightly less sweet and more earthy.
• Red Apples – I recommend sweet red apples like Gala apples or Fuji apples. Or, if you prefer a tart flavor, use green Granny Smith apples instead.
• Dates – Medjool or Deglet Noor both work well. Just make sure they’re pitted and chopped. 
• Green Onion – Use both the white and green parts. 
• Fresh Mint – Tear it into small pieces for a bright, refreshing taste in every bite. 
• Walnuts – I prefer to toast them for a richer taste, but you can also add them to your salad raw. 
• Blue Cheese – This adds a salty, tangy flavor that balances the salad nicely. If you’re not a fan, feta or goat cheese also works well. 
• Dijon Dressing – Instead of store-bought, I make a quick homemade version, combining olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, and salt for a sweet, creamy, tangy dressing. 

How to Make a Red Cabbage Salad with Apples

This salad couldn’t be easier to make! Here’s an overview of the steps: 

1. Prepare the dressing. Whisk all the dressing ingredients in a small bowl until smooth. 
2. Toss the salad. Add all the salad ingredients to a large bowl. Drizzle as little or as much dressing as you like on top, and gently toss to coat and combine. 
3. Enjoy. Season to taste, and add more dressing as needed. Enjoy! 

Possible Variations 

• Protein – Add lemon basil grilled chicken, spice broiled salmon, crispy chickpeas, or lentils to turn this side dish into a complete meal. 
• Nuts and Seeds – Replace the walnuts with pecans or almonds, or use pumpkin seeds for a nut-free option. You can also omit the nuts completely. 
• Fruit – Add pears, dried cranberries, cherries, or pomegranate seeds in addition to or in place of the apples. 
• Dressing – Swap red wine vinegar for apple cider vinegar, use tahini instead of mayo, or make it with Greek yogurt. You can also use any other store-bought or homemade dressing you have on hand. 
• Veggies – Add extra bulk and nutrients by including shredded carrots, roasted beets, arugula, or spinach.

Red Cabbage Apple Salad

Unique and delicious cabbage salad recipe with apples, blue cheese, toasted walnuts, dates, green onions, mint and a tantalizing creamy dressing.

COURSE: Salad

Kosher Key: Dairy

Servings: 4 servings

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

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Ingredients

Salad Ingredients

• 1 head red cabbage about 2 lbs, shredded
• 2 whole red apples (I recommend gala or fuji) sliced thin or chopped small
• 6 dates chopped
• 1/2 cup green onion chopped
• 1/2 cup fresh mint torn into small pieces
• 1/2 cup walnuts chopped and toasted
• 3/4 cup blue cheese crumbles
• Salt and freshly ground black pepper to taste

Dressing Ingredients

• 1/4 cup olive oil
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt

Instructions

• In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined. 
• Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste– you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. Serve.
  
  

NOTES

You will also need: Mixing bowl, whisk

Don’t like blue cheese? Substitute feta or leave it out.

Vegan Modification: Leave out the cheese and substitute agave nectar and Vegannaise for honey and mayo in the dressing.

Nutrition

Nutrition Facts

Red Cabbage Apple Salad

Amount Per Serving

Calories 482 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 8g50%

Cholesterol 21mg7%

Sodium 668mg29%

Potassium 774mg22%

Carbohydrates 34g11%

Fiber 7g29%

Sugar 22g24%

Protein 11g22%

Vitamin A 2895IU58%

Vitamin C 123.7mg150%

Calcium 272mg27%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Food Photography Beauty Shots & Styling by Louise Mellor

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FAQs

More Delicious Salad Recipes 

• Israeli Salad
• Rainbow Salad
• Kale Pear and Cranberry Salad
• Moroccan Quinoa and Carrot Salad