Red cabbage salad with apple
A delicious and beautiful side salad made with red cabbage and apple.
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Light meal, Salad
Cuisine: American
Keyword: cabbage
Servings: 6 servings
Calories: 218kcal
Author: Mia Kouppa
For the salad dressing
- 3 tbsp (45 mL) vegetable oil, or other mild flavoured oil
- 1 tbsp (15 mL) lime juice
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp fresh ginger, minced
- 1 tsp dijon mustard
- 2 tsp maple syrup, or honey
For the salad
- 8 cups (680 grams) red cabbage, thinly sliced by hand or with a mandoline slicer
- 2 tbsp (30 mL) white wine vinegar
- ½ tsp salt
- ½ tsp sugar
- 1 apple, washed and thinly sliced
- 1 carrot, peeled and finely grated
- ½ cup (20 grams) fresh parsley, chopped
- ¾ cup dried cranberries
- ⅓ cup chopped walnuts, toasted See Recipe Note
For the salad
In a large bowl combine the cabbage, vinegar, salt and sugar. Toss to combine and let sit for 5-10 minutes.
Add the sliced apple, grated carrots, chopped parsley, dried cranberries and toasted walnuts. Add the dressing, and toss to coat.
Serve with additional cranberries sprinkled on top, if desired.
Enjoy!
Toast walnuts by placing them in a non-stick skillet over medium heat for a few minutes. Stir constantly with a wooden spoon and remove from heat once you smell a nutty aroma.
Calories: 218kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 247mg | Potassium: 429mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3463IU | Vitamin C: 77mg | Calcium: 77mg | Iron: 2mg