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Red Cabbage Salad: easy red cabbage salad with apple — Salads recipe | AfoodrinkSalads

Red Cabbage Salad

This crisp red cabbage salad is bright, colorful, and sturdy enough to make ahead. A tangy apple cider vinaigrette softens the cabbage while keeping every bite fresh and crunchy.

Total time
20 min
Yield
6 servings
Difficulty
Easy

Prep 20mCook 0mAmericanSalads

Red cabbage is one of the most useful vegetables to keep in the fridge. It is inexpensive, long-lasting, and turns into a crisp salad with very little effort.

This version uses shredded red cabbage, carrots, apple, scallions, parsley, and toasted pumpkin seeds. The dressing is a simple mix of olive oil, apple cider vinegar, Dijon mustard, and a little maple syrup for balance.

The key step is massaging the cabbage with salt and dressing. Massaging just means squeezing and tossing it with your hands for a minute or two, which helps the cabbage soften without cooking.

01What you'll need

Ingredients

12 items · 6 servings

  • 8 cups thinly sliced red cabbage, about 1 1/4 pounds or 565 g
  • 2 medium carrots, grated
  • 1 medium crisp apple, cored and thinly sliced
  • 3 scallions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/3 cup raw or roasted hulled pumpkin seeds
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

02How to make it

Step-by-step

  1. 1. Slice the cabbage

    Remove any wilted outer leaves from the cabbage. Cut the cabbage into wedges, trim out the tough core, then slice it as thinly as you can with a sharp knife. You can also use a mandoline or the slicing disc of a food processor.

  2. 2. Mix the dressing

    In a large bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until the dressing looks smooth and slightly thickened.

  3. 3. Massage the cabbage

    Add the sliced cabbage to the bowl with the dressing. Use clean hands to squeeze and toss the cabbage for 1 to 2 minutes. It should look glossier and shrink slightly. This makes the salad easier to chew and helps the dressing soak in.

  4. 4. Add the vegetables and apple

    Add the grated carrots, sliced apple, scallions, and parsley. Toss well with tongs or two large spoons so everything is evenly coated.

  5. 5. Rest the salad

    Let the salad sit for 10 minutes at room temperature. This short rest gives the cabbage time to soften and lets the sweet, tangy flavors come together.

  6. 6. Add the seeds

    Sprinkle in the pumpkin seeds just before serving and toss once more. Adding them at the end keeps them crunchy.

  7. 7. Taste and serve

    Taste the salad and adjust with a pinch more salt, a splash of vinegar, or a small drizzle of maple syrup if needed. Serve chilled or at room temperature.

03From our kitchen

Cook's tips

  • Make-ahead: You can slice the cabbage and mix the dressing up to 2 days ahead. For the finished salad, make it up to 24 hours ahead, but add the apple and pumpkin seeds closer to serving for the best texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage will soften more each day, but it will still taste good.
  • Apple swaps: Use a firm apple such as Honeycrisp, Pink Lady, Fuji, or Granny Smith. Pear works too, but it softens faster.
  • Seed and nut swaps: Replace pumpkin seeds with sunflower seeds, toasted walnuts, sliced almonds, or pecans. For a nut-free salad, stick with seeds.
  • No maple syrup: Use honey if the salad does not need to be vegan, or use a small pinch of sugar. The sweetness balances the vinegar and cabbage.
  • Too sharp? If the salad tastes too acidic, add 1 more teaspoon olive oil or maple syrup. If it tastes flat, add a little more salt or vinegar.

Cook's note

For the thinnest, most pleasant cabbage texture, slice across the wedge rather than lengthwise. Thin shreds absorb the dressing quickly and feel more like a salad than a slaw.

04Frequently asked

Questions & answers

Can I make red cabbage salad ahead of time?

Yes. Red cabbage is sturdy, so it holds up well. You can make the salad several hours ahead or the night before. For the crispest finish, add the apple and pumpkin seeds shortly before serving.

Do I have to massage the cabbage?

It is not required, but it helps a lot. Massaging softens the raw cabbage, reduces toughness, and helps the dressing coat every shred. It only takes 1 to 2 minutes.

Can I use green cabbage instead of red cabbage?

Yes. Green cabbage will work, though the flavor is a little milder and the color will be different. You can also use a mix of red and green cabbage.

How do I keep the apple from browning?

Toss the apple slices with the dressed cabbage right away. The vinegar in the dressing helps slow browning. If making far ahead, slice the apple just before serving.

Is this red cabbage salad vegan and gluten free?

Yes, as written it is vegan and gluten free. Always check labels on Dijon mustard and packaged seeds if you are cooking for someone with a strict allergy or sensitivity.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories168

% Daily Value*

Total Fat11 g
14%
Saturated Fat1.6 g
8%
Cholesterol0 mg
0%
Sodium259 mg
11%
Total Carbohydrate17 g
6%
Dietary Fiber4 g
14%
Total Sugars10 g
Protein4 g
8%
Vitamin D0 mcg
0%
Calcium71 mg
5%
Iron2 mg
11%
Potassium446 mg
9%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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