Red Cabbage Salad
Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com
Crunchy shredded red cabbage with apples, shallots and walnuts in a sweet and tangy apple cider vinaigrette. One bowl, 15 minutes, no cooking.
Serves 6 15 min
veggiegluten-freedairy-freesaladno-cook
Ingredients
- apple cider vinegar60 ml
- honey21 g
- dijon mustard1 tsp
- garlic clove — minced1 ea
- extra virgin olive oil120 ml
- red cabbage — cored and shredded1 ea
- shallots — halved and thinly sliced2 ea
- walnuts — roughly chopped100 g
- apples — quartered and thinly sliced360 g
Method
- Make the vinaigrette: in a small bowl, whisk the apple cider vinegar, honey and mustard, then add the garlic. While whisking continuously, drizzle in the olive oil until well emulsified. Season to taste with kosher salt and black pepper.
- In a large mixing bowl, add the cabbage and shallots, pour about half of the vinaigrette over and toss so the cabbage is well coated.
- Add the apples and walnuts and toss again. Taste and adjust the seasoning. Keep any remaining vinaigrette in the fridge for up to 4 days. To make ahead, add the apples and walnuts just before serving so they stay crisp.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 15 ml Maple syrup instead of honey
Whisk the maple syrup into the vinegar and mustard in place of the honey; nothing else changes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- apple cider vinegar · 60 ml
- honey · 21 g
- dijon mustard · 1 tsp
- garlic clove · 1 item
- extra virgin olive oil · 120 ml
- red cabbage · 1 item
- shallots · 2 items
- walnuts · 100 g
- apples · 360 g