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    Home » Gluten-Free

    April 2, 2020 Fall

    Apple Cabbage Salad

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    This apple cabbage salad is not only vibrant but has the most refreshing, crunchy texture. It's similar to a slaw but with a vinegar-based dressing instead of mayo.

    Salads are one of the best ways to add color to your plate regardless of the season. Many fall and winter salads will swap out the delicate leafy greens for something a little heartier such as Brussels sprouts or roasted broccoli or in this case, cabbage.

    Ingredients

    • Cabbage - a mix of both green and red cabbage gives the salad more dimension as well as a bright pop of color.
    • Apple - the star ingredient that really helps balance out the bitterness of the raw cabbage and adds a refreshing element with a hint of sweetness. Choose an apple that falls on the sweeter side or use a combination of sweet and tart.
    • Dressing - extra virgin olive oil, white wine vinegar, dijon mustard, raw honey, kosher salt, and pepper.

    Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this apple cabbage salad using what you already have? Here are some ideas…

    • No apples? - use jicama, fennel, or water chestnut instead.
    • No white wine vinegar? - other kinds of vinegar that work: apple cider or champagne.
    • No raw honey? - use maple syrup.
    • Add-ins - finely chopped curly kale, fresh herbs, toasted nuts or seeds, dukkah.

    Frequently Asked Questions

    How do you keep the apples from browning?

    To keep your apples from turning an unpleasant shade of brown in the salad, squeeze them with lemon juice immediately after cutting them.

    How do you cut a head of cabbage?

    Remove the wilted outer leaves and discard them. Then slice the cabbage in half and then each half in half again and cut out the white core. Then using either a mandoline slicer or a chef knife, make thin slices across until you've reached the desired amount.

    What should I serve with apple cabbage salad?

    You can serve it as a side, with roasted cauliflower or fish tacos, in a sandwich, or as a veggie burger topping.

    More Fall Salad Recipes

    • Fall Harvest Salad With Cranberry Vinaigrette
    • Easy Massaged Kale Salad
    • Fennel Salad With Lemon Mint Dressing
    Platter of sliced red and green cabbage with sliced apples in a vinegar dressing.
    Print Recipe Pin Recipe
    5 from 6 votes

    Apple Cabbage Salad

    This apple cabbage salad is not only vibrant but has the most refreshing, crunchy texture. It's similar to a slaw but with a vinegar-based dressing instead of mayo.
    Prep Time20 mins
    Chill Time30 mins
    Total Time50 mins
    Servings: 8 cups
    Author: Lindsey Jenkins

    Ingredients

    Salad

    • 3 cups red cabbage, thinly sliced
    • 3 cups green cabbage, thinly sliced
    • 1 medium apple, cut into matchsticks this equals about 2 cups

    Dressing

    • ¼ cup extra virgin olive oil
    • 2 tablespoons white wine vinegar
    • 2 teaspoons raw honey
    • 1 tablespoon dijon mustard
    • ¼ teaspoon kosher salt plus more to taste
    • freshly ground black pepper

    Instructions

    • In a small bowl, whisk all the dressing ingredients together until combined. Taste and add more salt if needed, then set aside.
    • In a large bowl, combine the sliced cabbage and apple slices. Pour the dressing over top and toss to combine.
    • Place in the refrigerator for at least 30 minutes to allow the flavors to develop before serving. Store in a tightly sealed container in the refrigerator for up to 4 days.

    Notes

    Side note: it doesn't matter what ingredients you use for the slaw, just make sure the total amount is equal to (roughly) 8 cups.
    No apples? - use jicama, fennel, or water chestnut instead.
    No white wine vinegar? - other kinds of vinegar that work: apple cider or champagne.
    No raw honey? - use maple syrup.
    Add-ins - finely chopped curly kale, fresh herbs, toasted nuts or seeds, dukkah.

    More Gluten-Free Recipes

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    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • A bowl of homemade spicy honey mustard.
      Spicy Honey Mustard
    • A platter of roasted carrots and dates with chopped pistachios.
      Roasted Carrots and Dates With Pistachios

    Reader Interactions

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      Recipe Rating




    1. Evie Ugrin says

      April 06, 2020 at 6:12 pm

      Agree totally!
      This Coleslaw is delicious, versatile, very nutritious and yes, easy to make.
      Appreciate the inspiration.
      Evie
      Montana

      Reply
      • Lindsey says

        April 07, 2020 at 6:20 pm

        Aww thanks Evie! So glad you enjoy it! 🙂

        Reply
    2. Suzie says

      April 18, 2020 at 8:33 pm

      Suzie Taleff
      I just made this to have with fish tacos. I added fennel, used green cabbage and avocado oil. It is delicious!

      Reply
      • Lindsey says

        April 21, 2020 at 2:05 pm

        Yum!! One of my favorite flavor combos!

        Reply

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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