Cabbage Salad Recipe

This Cabbage Salad is a crunchy and fresh recipe, which is made with shredded purple cabbage and tart Granny Smith apple. It’s the perfect side dish for any meal, ready in about 25 minutes.

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Cabbage Salad Ingredients

1 cup pecans
1/4 cup red wine vinegar
1 Tbsp. whole-grain dijon mustard
2 tsp. honey
1/2 tsp. black pepper
1 garlic clove, grated
1 1/2 tsp. kosher salt
1/3 cup olive oil
1/2 medium head purple cabbage, shredded (about 4 c.)
2 cups baby arugula (about 2 oz.)
1 cup flat-leaf parsley, finely chopped
6 green onions, thinly sliced
1 Granny Smith apple, cut into matchsticks

How To Make Cabbage Salad

Toast the pecans: Preheat the oven to 325°F. Spread the pecans in a single layer on a baking sheet and bake for 7 to 9 minutes, until they are fragrant and lightly browned. Let them cool completely, then coarsely chop them.
Make the vinaigrette: In a mason jar with a lid, combine the vinegar, mustard, honey, pepper, garlic, and ½ teaspoon of the salt. Shake to combine. Add the olive oil, secure the lid, and shake again vigorously until the dressing is fully combined.
Combine the salad: In a very large bowl, toss together the shredded cabbage, arugula, parsley, green onions, and apple matchsticks. Add all but 2 tablespoons of the chopped pecans and the remaining 1 teaspoon of salt.
Dress and serve: Pour the dressing over the cabbage mixture and toss well to coat everything. Top with the reserved chopped pecans just before serving.

Recipe Tips

How to make it ahead of time? This is a great make-ahead salad. You can prepare the dressing and the chopped salad base (cabbage, arugula, parsley, onions) and store them in separate airtight containers in the refrigerator for up to 2 days. Toss with the dressing, apples, and nuts just before serving.
How to get the best texture? For extra fine shreds of cabbage and perfect apple matchsticks, a mandoline slicer is a great tool. Don’t dress the salad until you’re ready to serve to keep everything as crunchy as possible.
Can I use a different nut? Yes, this salad would be equally delicious with toasted walnuts, slivered almonds, or even pistachios instead of pecans.
How to add more protein? To turn this side salad into a main course, top it with grilled chicken, a can of rinsed and drained chickpeas, or some shredded rotisserie chicken.

What To Serve With Cabbage Salad

This versatile and crunchy salad is an excellent side dish for many main courses.

Grilled chicken or steak
Pulled pork sandwiches
Burgers and hot dogs
As part of a potluck or barbecue spread

How To Store Cabbage Salad

Refrigerate: This salad is best enjoyed fresh after it’s been tossed. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The salad will soften slightly but will still be delicious.

Cabbage Salad Nutrition Facts

Serving Size: 1 serving
Calories: 350 kcal
Fat: 30g
Carbohydrates: 18g
Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use green cabbage instead of purple?

Yes, you can use green cabbage, Napa cabbage, or even a pre-shredded coleslaw mix for a shortcut. The purple cabbage is recommended for its vibrant color and slightly peppery flavor.

Why toast the pecans?

Toasting nuts brings out their natural oils, which deepens their flavor and makes them much crunchier. It’s a simple step that adds a lot to the final dish.

What if I don’t have a mason jar for the dressing?

You can simply whisk all the dressing ingredients together in a small bowl until they are well combined and emulsified.

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Recipe by MarryCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

A vibrant, crunchy, and healthy salad packed with purple cabbage, crisp apples, and toasted pecans, all tossed in a simple and tangy honey-mustard vinaigrette.

Ingredients

1 cup pecans
Dressing: 1/4 cup red wine vinegar, 1 Tbsp whole-grain dijon mustard, 2 tsp honey, 1 grated garlic clove, 1/3 cup olive oil, salt, pepper
Salad: 1/2 head purple cabbage (shredded), 2 cups baby arugula, 1 cup chopped parsley, 6 green onions (sliced), 1 Granny Smith apple (cut into matchsticks)

Directions

Preheat oven to 325°F. Toast the pecans on a baking sheet for 7-9 minutes until fragrant. Let cool and then chop.
In a mason jar, shake together all the dressing ingredients until well combined.
In a large bowl, combine the shredded cabbage, arugula, parsley, green onions, and apple.
Add most of the toasted pecans and the dressing to the bowl and toss well to coat.
Top with the remaining pecans before serving.

Notes

For the best results, add the dressing and the apples just before serving to prevent the salad from becoming soggy.
This is a perfect make-ahead side dish for a party; just keep the components separate until you’re ready to serve.
The honey in the dressing can be substituted with pure maple syrup.
Don’t be afraid to be generous with the fresh herbs; they add a wonderful freshness to the salad.