This unique and delicious Red Cabbage Apple Salad is loaded with flavor. Shredded red cabbage and thinly sliced apples provide a fresh, crunchy backdrop to toasted walnuts, dates, fresh mint, blue cheese and a tantalizing creamy dressing. The combination is refreshing, sweet, salty and satisfying.
This salad, with its seemingly odd combination of ingredients, came from an Israeli cooking show. I’m not sure which one. My husband grew up near Tel Aviv and he occasionally enjoys watching Israeli TV via satellite. A year or two ago he came into the kitchen with a recipe he’d written down on scratch paper. He’d seen it on Israeli TV and thought it looked tasty.
On first glance, it seemed like a strange combination of ingredients… cabbage, dates, apples, green onions, blue cheese, mint… but the more I imagined it, the tastier it seemed. He’d written down the basic ingredients (translating from Hebrew of course), so I played around with it until it seemed just right. It’s a very unique salad and we both flipped over it.
I wish I could give credit where credit is due, but I really don’t know the cooking show this came from. If any of my Israeli readers recognize this very unique combination of ingredients, please comment and help me solve the mystery!
I love the crunch of red cabbage in this salad. The types of cabbage we’re familiar with today came from wild cabbage brought to Asia by roving groups of Celtic people around 600 B.C.E. Its ability to grow well in cooler climates made it a popular crop throughout the northern parts of Europe. Cabbage is low in calories and loaded with nutrients, including potassium, vitamin C, folic acid, calcium, vitamin B6 and magnesium.
If you’ve never shredded cabbage or need a little refresher, check out my tutorial here. Those of you who cringe at the idea of blue cheese can substitute feta, or simply omit it. Vegans can leave out the cheese and substitute agave nectar and Vegannaise for honey and mayo in the dressing. There is plenty of flavor here without the cheese. If you’re vegetarian, be sure to use a cheese with a vegetarian rennet. Enjoy!
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Food Photography Beauty Shots & Styling by Louise Mellor
- 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
- 1/4 cup olive oil
- 2 tbsp mayonnaise
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1/4 tsp salt
- 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.
Murray, Michael T., Joseph E. Pizzorno, and Lara Pizzorno. The Encyclopedia of Healing Foods. New York: Atria, 2005. Print.