This Red Cabbage Salad with apples and toasted walnuts is bright, simple, and full of contrasting textures and flavors. Crisp shredded red cabbage provides color and crunch, sweet Braeburn apples add freshness, and toasted walnuts deliver a warm, nutty finish. A tangy Dijon-and-apple-cider vinaigrette brings everything together. This salad works as a light main, a festive side for holiday meals, or a colorful accompaniment to roasted meats. Optional add-ins such as goat cheese or bacon crumbles make it richer and more savory, while simple plant-based preparations keep it vegan-friendly.
Why You’ll Love This Red Cabbage Slaw with Apples
This recipe is inspired by a Scandinavian-style slaw I enjoyed in Copenhagen. It balances tangy mustard and vinegar with sweet apples and the earthy, toasty flavor of walnuts. The result is a bright, refreshing salad that still feels substantial—perfect for fall and winter menus, holiday tables, or weeknight dinners when you want something quick and healthy.
Fresh and Flavorful
Each bite combines crunchy cabbage, juicy apple slices, and toasted walnut pieces. The dressing adds acidity and depth, making the salad lively and balanced without overpowering the natural flavors.
Quick and Easy
There are three straightforward steps: toast the walnuts, whisk together the dressing, and toss the ingredients. The whole recipe takes just minutes to prepare, so it’s ideal when you need a fast side dish that still looks homemade and impressive.
Healthy and Versatile
This salad is naturally plant-based and can be made vegan by substituting maple syrup or another sweetener for honey. It’s gluten-free, low in carbohydrates (depending on portion and add-ins), and flexible enough to pair with many proteins or to be served on its own.
What You’ll Need
Key ingredients for this red cabbage salad:
- Dijon mustard — adds tang and depth to the dressing.
- Honey — balances acidity; substitute maple syrup to keep it vegan.
- Apple cider vinegar — complements the fresh apple flavor; white wine vinegar also works.
- Walnut oil — optional but recommended for a richer nutty finish; use another neutral oil if needed.
- Kosher salt and ground black pepper — to season.
- Walnuts — raw, unsalted, toasted for maximum flavor.
- Red cabbage — shredded for color and crunch; you can mix red and green cabbage if you prefer.
- Braeburn apples — sweet and slightly tart; any crisp sweet apple will work.
See the recipe card section for exact quantities.
Substitutions and Variations
You can easily tailor this salad to fit tastes or pantry items:
- Try glazed or candied walnuts for a sweeter crunch.
- Swap walnuts for toasted pecans; toasting intensifies their flavor.
- Add shredded carrot or use a mix of red and green cabbage for visual contrast.
- Change the oil or mustard type in the dressing to suit what you have on hand.
- If avoiding honey, use 1 tablespoon brown sugar or another preferred sweetener, mixing until dissolved in the dressing.
- For a richer salad, add crumbled goat cheese, feta, or blue cheese and cooked bacon crumbles.
How To Make Red Cabbage Salad
Simple step-by-step process — full recipe quantities are in the recipe card below.
Toast the Walnuts
Place walnuts in a small skillet over medium-high heat. Stir frequently until they become fragrant and lightly browned. Remove from the pan and let cool, then chop coarsely.
Make the Dressing
In a small bowl, whisk together Dijon mustard, honey (or substitute), apple cider vinegar, walnut oil (or alternative), kosher salt, and ground black pepper until smooth and well combined.
Toss the Salad
In a large bowl, combine shredded red cabbage, sliced apples, and toasted walnuts. Pour the dressing over the salad and toss until evenly coated. Serve immediately for best texture and flavor.
How To Serve It
Serving suggestions and pairings:
- Serve as a Scandinavian-inspired side alongside meatballs, roasted potatoes, or roasted pork.
- Top with crumbled goat cheese, feta, or blue cheese and garnish with sliced green onions for extra flavor.
- For a heartier meal, add roasted chicken or warm slices of turkey breast.
- The salad pairs well with roasted or grilled mains, making it a versatile addition to holiday spreads.
Kori’s Tips
- Prep ahead: make the dressing, toast the walnuts, and shred the cabbage in advance to save time on assembly.
- Cut apples right before serving to prevent browning; if needed, toss apple slices in a little lemon juice to slow oxidation.
- This salad is best served fresh. If you have leftovers, store dressing separately and toss when ready to eat.
- Halve the recipe easily if you need fewer servings.
The Recipe
Red Cabbage Salad with Apples and Walnuts
Ingredients
Salad Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan)
- 3 tablespoons apple cider vinegar
- 2 tablespoons walnut oil (or preferred oil)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Salad
- ½ cup walnuts, toasted and chopped
- 12 ounces red cabbage, shredded
- 2 medium Braeburn apples, cored and cut into thin wedges
Instructions
- Toast the walnuts in a small skillet over medium-high heat, stirring frequently until fragrant and lightly browned. Remove and let cool, then chop.
- Whisk together the Dijon mustard, honey (or substitute), apple cider vinegar, walnut oil, kosher salt, and black pepper in a small bowl until smooth.
- In a large bowl, combine shredded cabbage, apple wedges, and toasted walnuts. Pour the dressing over the salad and toss to coat. Serve immediately.
Kori’s Tips & Variations
- For a richer salad add crumbled goat cheese, blue cheese, or cooked bacon crumbles and top with sliced green onions.
- To keep apples from browning, cut them just before serving or toss slices in a little lemon juice.
- Adjust seasoning and dressing amounts to taste; this recipe is forgiving and easy to scale.
- Store leftovers refrigerated for up to 2 days; texture will soften over time.
Nutrition (per serving)
© 2025 Seeking Good Eats™
More Salad Recipes
If you enjoy this recipe, try other salads and cabbage-based dishes for more variety and inspiration:
- Italian Roasted Cabbage Slices
- Air Fryer Cabbage
- Kale and Brussels Sprout Salad with Pomegranate and Pecans
- Strawberry Goat Cheese Salad
- Layered Overnight Salad
- Best Greek Salad Recipe
- Blue Cheese Wedge Salad
- Cold Broccoli Salad
- Grilled Peach Salad with Burrata
- Roasted Pumpkin Salad
- Roasted Beet Salad with Feta and Citrus Vinaigrette
- Boneless and Skinless Apple Cider Glazed Chicken Thighs (pairing idea)
- 35+ Healthy Salad Recipes (collection)
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