Cabbage and Walnut Salad
Brighten up your table with this crisp and colorful Cabbage and Walnut Salad, a perfect blend of crunch and flavor in every bite! Featuring a vibrant mix of finely shredded green and red cabbages, sweet grated carrots, and toasted walnuts, this wholesome salad is packed with texture and nutrition. A zesty homemade vinaigrette, made with olive oil, apple cider vinegar, and a touch of honey and Dijon mustard, ties it all together with a perfectly balanced tang. Fresh parsley adds a pop of freshness, while the toasted walnuts provide a satisfying nuttiness. Ready in just 20 minutes, this quick and easy salad is ideal as a healthy side dish or a light, refreshing main. Perfect for dinner parties, potlucks, or meal prep, this recipe is a must-try for anyone looking to add a nutritious and flavorful twist to their salad repertoire.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 2 large Carrot
- 1 cup Walnuts
- 0.25 cup Fresh parsley
- 0.25 cup Olive oil
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves of the green and red cabbages. Cut them into quarters, remove the cores, and finely shred the cabbage using a mandoline slicer or a sharp knife. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Roughly chop the walnuts and toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let them cool.
Chop the parsley finely and add it to the bowl with the cabbage and carrots.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
Drizzle the vinaigrette over the cabbage mixture and toss everything together well to combine.
Sprinkle the toasted walnuts on top and gently fold them into the salad.
Let the salad sit for 10 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 61.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
