Rotkohlsalat Mit Wallnussen Red Cabbage Salad with Walnuts
Brighten up your table with Rotkohlsalat Mit Wallnussen, a vibrant and nutritious red cabbage salad featuring crunchy walnuts and crisp apple. This German-inspired dish is as delicious as it is wholesome, combining the earthy sweetness of red cabbage, the tangy bite of apple cider vinegar, and the natural crunch of toasted walnuts. A drizzle of honey-Dijon dressing ties it all together for a perfectly balanced flavor profile. Massaging the cabbage softens its texture, while freshly squeezed lemon juice keeps the apples delightfully zesty. Quick to prepare in just 20 minutes, this salad makes an ideal side dish for hearty meals or a satisfying stand-alone option. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Perfect for those craving a healthy, easy-to-make recipe that’s packed with flavor and texture!
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Recipe Information
Ingredients
- 1 head (approximately 1.5 lbs) red cabbage
- 1 teaspoon salt
- 1 large (e.g., Granny Smith or Honeycrisp) apple
- 1 whole (for juice) lemon
- 0.5 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional garnish) parsley
Instructions
Remove the outer leaves of the red cabbage and rinse it well. Cut it in half and remove the core. Thinly slice the cabbage using a sharp knife or a mandoline for uniform shreds.
Place the shredded cabbage in a large mixing bowl. Sprinkle it with 1 teaspoon of salt and gently massage the cabbage with your hands for about 2–3 minutes. This helps soften the cabbage and release its natural juices.
Peel, core, and julienne the apple. Immediately toss the julienned apple with the juice of half a lemon to prevent browning and add a tangy flavor. Set aside.
Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally until they are fragrant and slightly browned. Remove from heat and let them cool.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, juice of the remaining half of the lemon, and black pepper to create the dressing.
Add the julienned apple, toasted walnuts, and dressing to the bowl of cabbage. Toss everything together until well combined.
Taste the salad and adjust the seasoning if needed by adding more salt or pepper to taste.
Let the salad sit for at least 10 minutes to allow the flavors to meld. Before serving, garnish with chopped parsley, if desired.
Serve this refreshing Rotkohlsalat as a side dish or enjoy it on its own for a light and healthy meal.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 32.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 69.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2313 mg | 49% | |
*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.
