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This quick and easy cabbage apple salad combines crispy apples, finely sliced cabbage, walnuts, and savory parmesan. It’s so flavorful, fresh, and crunchy that everyone will love it.
Published on November 2019 /Updated on September 2024
I have to admit I have a cabbage obsession. This humble, superfood vegetable adds color, texture, and flavor to any salad. It’s packed with excellent health benefits, low on calories, and budget-friendly. Once shredded, it makes huge, healthy salads for the whole family.
Yes, I’m totally in LOVE with it.
And this simple cabbage salad with apples is one of my go-to salads when the apple season starts.
The recipe is a breeze to make and very flexible. It makes a delicious BIG SALAD that is quick, easy, economical, and perfect for any family meal or gathering.
You can use red or green cabbage or a mix of them. Then, add sliced apples for sweetness and extra texture, shaved parmesan, and toasted walnuts for a more nutty, savory flavor. Finally, finish with a tangy honey mustard dressing that adds a touch of sweetness to every bite.
This combination is SO delicious. It has texture, freshness, and a mix of sweet and savory flavors. I can’t stop eating straight from the bowl.
Make this cabbage apple salad this week and serve with , or on the side. You might love it as much as I do!
List of the ingredients
- Green or red cabbage
- Apples (Fuji, Gala..)
- Walnuts
- Parmesan cheese
- Apple cider vinegar
- Extra virgin olive oil
- Dijon mustard + honey
- Salt & pepper
How to make CABBAGE APPLE SALAD
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cut, then shred or thinly slice the cabbage (check for more tips). Make sure you use a and a . You can use a for a thinly sliced cabbage.
- Cut the apples into quarters, remove the core, and slice or dice them.
Recipe notes & tips
Cabbage apple salad ingredients
Cabbage: You can use green or red cabbage for the recipe. I used both because I love the combination of colors. When you buy cabbage, pick a tight, compact head that feels heavy for its size. It should look crisp and fresh, with few loose leaves.
Apples: Gala, Pink Lady, Honeycrisp, and Granny Smiths all work fine as long as they’re fresh, crispy, and sweet.
Parmesan cheese: I use shaved parmesan cheese to add flavor and savoriness, but you can also use crumbled mature cheddar instead of parmesan. It works just fine.
Nuts: Pecans and walnuts are my favorites when I make salads. They’re nutty and buttery, and their flavor pairs beautifully with apples and cheese. You can replace them with toasted hazelnuts or almonds, but walnuts or pecans are still my first choice for this salad recipe.
Dressing: It’s light and made with extra virgin olive oil, apple cider vinegar, honey, Dijon mustard (not English mustard, which is more robust and spicier), and seasoning.
Storage tips & leftovers
If you have cabbage apple salad leftovers, store them in an airtight container in the refrigerator for 2 days. You can also make it ahead. Toast the walnuts, slice the cabbage, and make the dressing a couple of days before, but I recommend cutting the apples and assembling the salad on the day, possibly only a couple of hours before serving.
More delicious salads?
If you make this cabbage apple salad, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
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Cabbage Apple Salad
This colorful cabbage apple salad combines crispy apples, finely sliced cabbage, walnuts, and savory parmesan. It's so flavorful, fresh, and crunchy that everyone will love it. The recipe yields 6 servings.
Cabbage Apple Salad
- 1 (about 14oz/400gr) Medium-head green or red cabbage (or mixed), shredded
- 2 apples, sliced
- ⅓ cup walnuts or pecans, toasted and chopped
- ¼ cup parmesan cheese, shaved (or ⅓ cup crumbled cheddar), or more if you like
Instructions
Dressing
- 3 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly cracked black pepper
- Slice the cabbage: Remove the outer leaves from the cabbage and cut the cabbage in half through the core. Then, cut each half into two segments and slice off the white core. Next, place the flat edge of the cabbage on a cutting board and finely slice each segment using a sharp knife. You can also use a mandolin. Add to a large salad bowl.
- Slice the apples: Cut them into quarters, remove the core, and slice them (about 1/4-inch thick) or dice them into cubes. Add to the bowl.
- Toast the walnuts: Grease a pan with olive oil and heat over medium heat. Add the walnuts and toast them, stirring frequently, for about 5 minutes, or until fragrant and golden brown. Chop and add them to the salad bowl (but reserve some for garnishing).
- Make the dressing: Add the dressing ingredients to a glass jar with a lid. Shake until well combined and emulsified.
- Assemble: Add half of the parmesan cheese to the salad, pour over the dressing, and toss until well combined. Taste and adjust the seasoning if desired. Let it rest for at least 10 minutes, then serve at room temperature, garnished with the resting walnuts and shaved parmesan cheese.
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