Crisp Red Cabbage Salad with Tangy Apple and Dijon Dressing

This crunchy red cabbage salad recipe combines thinly sliced red cabbage, crisp cucumber, sweet apple, crunchy walnuts, and tangy feta, all tossed in a creamy nut-butter dressing. It’s quick to make, full of texture, and bright enough to pair with many meals year-round.

Simple ingredients can create big flavour when combined thoughtfully. The sweetness of the apple and the crisp freshness of cucumber contrast beautifully with the earthy crunch of red cabbage and walnuts, while crumbled feta adds a salty, creamy note. A nut-butter-based dressing with honey and apple cider vinegar finishes the salad with a balanced sweet-tart creaminess.

Ingredients You’ll Need

Gather the following to make the salad:

• Apple: A sweeter apple like Pink Lady, Fuji, or Gala works best for juiciness and crunch.
• Cucumber: Lebanese, Persian, or English cucumbers are ideal for crisp, seedless slices.
• Feta cheese: Crumbled Greek feta adds creamy saltiness.
• Walnuts: Raw walnuts, roughly chopped, provide a nutty crunch.
• Red cabbage: Thinly sliced; about a quarter of a large head yields the right balance.
• Nut butter: Tahini, almond butter, or smooth peanut butter for the dressing base.
• Honey: A touch of sweetness to balance acidity.
• Apple cider vinegar: Brightens the dressing with gentle acidity.

Exact ingredient amounts are listed in the recipe card below.

How to Make the Best Red Cabbage Salad

Slice the vegetables: Use the slicing attachment on a food processor or a mandoline to thinly shred the red cabbage. Then slice the apple and cucumber thinly and transfer all to a large bowl.

Prepare the dressing: Whisk together tahini (or your chosen nut butter), Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and creamy. Adjust honey and vinegar to taste for sweetness and acidity.

Assemble: Add crumbled feta and chopped walnuts to the bowl with the cabbage, apple, and cucumber. Pour the dressing over and toss until everything is evenly coated. Serve immediately for best texture.

Variations and Substitutions

• Swap the cabbage: Green cabbage works if you prefer a milder, slightly sweeter flavour, though it’s less bold than red cabbage.
• Different cheeses: Goat cheese offers a creamy tang, while grated pecorino adds a sharper, saltier finish.
• Fruit alternatives: Use sliced pear, chopped Medjool dates, or raisins in place of apple for a different sweet note.
• Add grains: Cooked quinoa, brown rice, freekeh, or pearl couscous make the salad heartier.
• Nut swaps: Try roasted pecans, pepitas, or sliced almonds instead of walnuts.
• Vinegar alternatives: White wine vinegar or lemon juice can replace apple cider vinegar; balsamic will lend a slightly sweeter profile.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The salad will soften over time; drain any excess liquid and give it a quick toss before serving to refresh the texture.

Recipe FAQ

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If you try this red cabbage salad recipe or have any questions, please leave a comment and rate it. I enjoy hearing how you adapt the salad and what pairings you prefer.

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