Red Cabbage Salad Recipe

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This Red Cabbage Salad is fresh, colorful, and packed with crunch. Red cabbage, carrot, apple, feta cheese, and walnuts are tossed in a tangy honey mustard dressing for an easy side dish that's full of flavor.

Prep Time30

Resting Time20

Total Time50

Servings: people

Author: Marcellina

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.

Tips for Success

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.

Nutrition