Red Cabbage and Apple Salad
Bright, crisp, and bursting with flavor, this Red Cabbage and Apple Salad is the perfect combination of fresh produce and zesty dressing. Featuring thinly shredded red cabbage, juicy matchstick apples, and vibrant grated carrot, this salad is elevated with a tangy-sweet vinaigrette made from lemon juice, apple cider vinegar, Dijon mustard, and honey. A sprinkle of fresh parsley ties everything together, making this colorful dish as visually stunning as it is delicious. Ready in just 15 minutes with no cooking required, it’s an easy, nutrient-packed side dish that pairs beautifully with grilled proteins or can be enjoyed on its own for a light, refreshing meal. Perfect for meal prep, it stays crisp and flavorful in the fridge for up to two days. Whether served at a picnic, potluck, or weekday dinner, this healthy red cabbage and apple salad is always a standout!
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Recipe Information
Ingredients
- 1 head (small) red cabbage
- 2 medium apple (Granny Smith or Honeycrisp preferred)
- 1 large carrot
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove any outer leaves from the red cabbage. Cut the cabbage in half, remove the core, and finely shred one small head (approximately 4-5 cups shredded). Place it in a large mixing bowl.
Wash and core the apples, leaving the skin on for added color and nutrients. Slice the apples into thin matchstick slices or julienne them. Add to the bowl with the cabbage.
Peel the carrot and grate it using a box grater or food processor. Add the grated carrot to the mixing bowl.
Chop the fresh parsley and sprinkle it over the salad mixture.
In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
Let the salad sit for 10 minutes to allow the flavors to meld, or serve immediately. Taste and adjust seasoning if needed.
Serve chilled or at room temperature as a fresh side dish or light meal. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 70.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1927 mg | 41% | |
*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.
