Fresh Red Cabbage Salad With Apple and Almonds
A vibrant, crunchy salad that beautifully balances sweet and savory flavors, perfect for any occasion.
Equipment
- Mixing Bowl
- Skillet
- Knife
- Mandoline
- Whisk
Ingredients
Vegetables
- 4 cups Red Cabbage, finely shredded Provides a crunchy texture and vibrant color.
Fruits
- 1 medium Apple, tart variety (e.g., Granny Smith) Cut into thin matchsticks.
Nuts
- 0.5 cup Almonds, slivered or chopped Toast for enhanced flavor.
Dressing
- 2 tablespoons Olive Oil, extra virgin Adds richness and helps soften the cabbage.
- 2 tablespoons Lemon Juice Freshly squeezed for acidity.
- 1 tablespoon Honey Natural sweetener to harmonize flavors.
Seasoning
- 0.25 teaspoon Salt To taste.
- to taste Black Pepper, freshly cracked To taste.
Instructions
- Prepare the red cabbage by removing wilted leaves and shredding it into thin strips. Place in a large mixing bowl.
- Wash the apple, core it, and cut it into thin matchstick-sized pieces. Add to the bowl with the cabbage.
- If using raw almonds, toast them in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Let cool and add to the salad.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
- Pour the dressing over the cabbage and apple mixture. Toss gently to coat.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
- Taste and adjust seasoning if necessary before serving.
Notes
This salad can be made ahead of time, but add the dressing just before serving to maintain crispness.