Red Cabbage Salad
This crunchy Red Cabbage Salad has everything you want from a salad. You’ll love the contrasting textures of cabbage, crisp apple, and creamy feta. It’s colorful, fresh, turning an ordinary meal into something special!
Many years ago, my cousin Anna served a salad very similar to this Red Cabbage Salad at the end of a delicious Italian meal. She said it would help us digest. The refreshing cabbage and apple, combined with the acidity of the dressing, really did the trick!
Our family has always eaten a variety of salads, from a satisfying Caprese Pasta Salad to my refreshing Mediterranean Cucumber Salad. Not that we are vegetarians, but because we love the taste and variety. My Red Cabbage Salad is such a favorite that one spoonful is never enough!
Why you’ll love this recipe
- Easy – Preparing good food should never be hard. It may take a little time and patience, especially at the beginning, but it should be easy. This Red Cabbage Salad is just that! Take your time cutting the cabbage thinly, then the rest will just fly together!
- Jewel-like Colors – Just look at those colors! The combination of vibrant red cabbage, flaming orange carrot, and speckles of green parsley is nature’s artwork. Why wouldn’t you want to eat that!
- Adaptable – You can adapt this recipe to suit your tastes and what you have in the fridge. I’ve provided plenty of variations, but I suggest you make this recipe your own. No walnuts? Substitute with pecans. No feta cheese? Use shaved Parmigiano Reggiano cheese.
- Flavor – A forkful of this salad is a wonderful contrast of flavors – sweet, salty, and acidic.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Red Cabbage – Choose a firm cabbage that is heavy for its size. Larger cabbages will be a little sweeter. Don’t worry about the white powdery film on the outer leaves. This is normal and will wash off.
- Apple – I used a crisp red apple in this recipe, but use any apple you prefer. One with a bit of acidity, that is not too sweet, is ideal. A Granny Smith apple works well in this recipe.
- Carrot – Always select carrots that are firm and don’t have soft spots. The recipe requires one large carrot. If the carrots you have are small, use two.
- Feta – As I say with Parmigiano Reggiano cheese, choose a block of feta, not the pre-crumbled ones. Good feta will be stored in brine and will be white and firm.
- Walnuts – Buy fresh walnuts and use them quickly because nuts will deteriorate over time.
- Vinegar – In this recipe, I use apple cider vinegar, but use the vinegar that you prefer.
- Mustard – Smooth mustard, like Dijon, works well in this recipe. This type of mustard is not only for taste, but smooth mustard will help emulsify the dressing.
- Honey – Use any honey that you like the taste of.
See recipe card for quantities.
Instructions
Whisk the ingredients for the dressing in a small bowl.
Thinly slice the red cabbage.
Cut the apple into sticks
Combine cabbage, apple, and carrot with the dressing
Before serving, top with crumbled feta and toasted walnuts.
Marcellina’s Hint
Allow the salad to sit for about 20 minutes before serving. This will soften the cabbage and make it easier to chew and digest.
Substitutions
- Feta Cheese– Instead of feta, use goat’s cheese, Parmigiano Reggiano cheese, or blue cheese.
- Apple Cider Vinegar – Use lemon juice or white wine vinegar in place of apple cider vinegar.
- Honey – The honey can be replaced with maple syrup if you prefer.
Variations
- Winter – add pomegranate arils or seeds plus some pomegranate juice for a tasty winter salad.
- Holiday – include dried cranberries to make this a holiday favorite!
- Extra Flavor – add half a thinly sliced red onion to the cabbage and one minced garlic clove to the dressing for extra punchy flavor.
Equipment
A sharp knife is important for this recipe to slice and cut the ingredients easily, plus a box grater to grate the carrot.
If you have a mandolin, it can be used for slicing the red cabbage very thinly. However, a sharp knife is fine, just take your time to shred the cabbage finely
Storage
This salad is best served fresh, as it doesn’t keep well. Leftover Red Cabbage Salad will become soft and soggy once dressed. Even if the dressing hasn’t been added, the carrot and apple will oxidize and discolor.
Top tips
- The cabbage in this Red Cabbage Salad must be sliced as thinly as possible. Thickly sliced red cabbage can be tough to chew, and it won’t absorb flavors as well, so use a sharp knife or mandolin to cut the cabbage thinly.
- Don’t forget to taste and adjust the seasoning as you prefer. Sometimes a little extra salt is all that’s needed to round out the flavor.
- Dress the salad 20 minutes before serving. This allows the cabbage to soften and become easier to chew. However, dressing it too far in advance will cause the salad to be too soft, and it will become soggy.
FAQ
No, radicchio and red cabbage are different vegetables. Red cabbage is round and tightly formed like a green cabbage. It’s crunchy and has a firm texture. Red round radicchio can appear a little like red cabbage, but the flavor is more bitter, and the texture is softer.
Yes, red cabbage is wonderful in salads like this one. Just remember to slice it thinly and allow the salad to marinate with the dressing for 20 minutes. This will soften the red cabbage and make it easier to chew.
Serving Suggestions
As my cousin, Anna, does, serve this salad after a delicious, rich Italian meal like Pasta Shells Stuffed with Ricotta, Baked Italian Sausage, or Chicken Pizzaiola. If you have a room for dessert, finish off with Red Wine Poached Pears for the perfect ending!
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Red Cabbage Salad Recipe
Ingredients
- 1 pound (450 grams) red cabbage See Note 1
- 1 apple See Note 2
- 1 large carrot See Note 3
- 2 ounces (60 grams) feta cheese
- ⅓ cup toasted walnuts See Note 4
- chopped fresh parsley
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons smooth mustard like Dijon
- 2 teaspoons honey
- ¾ teaspoon salt or more to taste
- ¼ teaspoon white pepper
Instructions
- Thinly shredded or slice the red cabbage using a very sharp knife or use a mandolin.
- Cut the apple into thin sticks or slices. Leave the peel on.
- Use a box grater to grate the carrot.
- In a large bowl, combine the shredded cabbage, apple sticks and grated carrot.
- Pour over the dressing and toss well to combine.
- Let it rest for 20 minutes. Taste and adjust seasoning if required.
- To serve, sprinkle with crumbled feta and walnuts.
Dressing
- Whisk all the ingredients together in a small bowl and set aside until needed.
Notes
- I’ve given weights because cabbages vary so much in size. This would be about half of a medium-sized cabbage. You can use more or less depending on the ratios you prefer.
- Red apples, like Pink Lady or a green apple like Granny Smith, go well in this recipe.
- Carrots also vary in size. I have used one large carrot. If the carrots are smaller, use two.
- Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned.
- Slice the cabbage as thinly as possible using a mandolin or sharp knife for the best texture and flavor.
- Taste before serving and adjust the seasoning if needed.
- Don’t skip allowing the dressed salad to sit for 20 minutes before serving. This part is essential and, actually, quite convenient.
- Add the feta cheese and walnuts just before serving to keep them from taking on the color of the cabbage.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
