Red cabbage salad with apple
A delicious and beautiful side salad made with red cabbage and apple.
Servings: 6 servings
Calories: 218kcal
Equipment
- Mandoline slicer, optional
- Grater
Ingredients
For the salad dressing
- 3 tbsp (45 mL) vegetable oil, or other mild flavoured oil
- 1 tbsp (15 mL) lime juice
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp fresh ginger, minced
- 1 tsp dijon mustard
- 2 tsp maple syrup, or honey
For the salad
- 8 cups (680 grams) red cabbage, thinly sliced by hand or with a mandoline slicer
- 2 tbsp (30 mL) white wine vinegar
- ½ tsp salt
- ½ tsp sugar
- 1 apple, washed and thinly sliced
- 1 carrot, peeled and finely grated
- ½ cup (20 grams) fresh parsley, chopped
- ¾ cup dried cranberries
- ⅓ cup chopped walnuts, toasted See Recipe Note
Instructions
For the salad dressing
- Combine all of the ingredients in a jar with a lid and shake until well combined. Alternatively, whisk to combine. Set aside.
For the salad
- In a large bowl combine the cabbage, vinegar, salt and sugar. Toss to combine and let sit for 5-10 minutes.
- Add the sliced apple, grated carrots, chopped parsley, dried cranberries and toasted walnuts. Add the dressing, and toss to coat.
- Serve with additional cranberries sprinkled on top, if desired.
- Enjoy!
Notes
Toast walnuts by placing them in a non-stick skillet over medium heat for a few minutes. Stir constantly with a wooden spoon and remove from heat once you smell a nutty aroma.
Nutrition
Calories: 218kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 247mg | Potassium: 429mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3463IU | Vitamin C: 77mg | Calcium: 77mg | Iron: 2mg