Ingredients
Salad
- 1 medium head (about 14oz/400g) green or red cabbage (or mixed), shredded
- 2 apples, sliced
- ⅓ cup walnuts or pecans, toasted and chopped
- ¼ cup parmesan cheese, shaved (or ⅓ cup crumbled cheddar), plus extra for garnish
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Slice the cabbage: Remove the outer leaves and cut the cabbage in half through the core. Cut each half into two segments and slice off the white core. Place the flat edge on the cutting board, then finely slice each segment using a sharp knife or mandolin. Transfer to a large salad bowl.
- Slice the apples: Cut the apples into quarters, remove the core, and slice about 1/4-inch thick or dice into cubes. Add them to the salad bowl with the cabbage.
- Toast the walnuts: Heat a pan greased with olive oil over medium heat. Add the walnuts and toast, stirring frequently, for about 5 minutes until fragrant and golden brown. Chop half the walnuts and add to the salad bowl, reserving some for garnish.
- Make the dressing: Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and freshly cracked black pepper in a glass jar with a lid. Shake vigorously until the dressing is well combined and emulsified.
- Assemble the salad: Add half of the parmesan cheese to the salad bowl. Pour over the dressing and toss gently until everything is well coated. Taste and adjust seasoning if needed. Let the salad rest for at least 10 minutes to allow flavors to meld.
- Serve: Plate the salad at room temperature, garnished with the remaining toasted walnuts and shaved parmesan cheese.
Notes
- To save time, you can use pre-shredded cabbage and pre-sliced apples, but fresh will always be best for flavor and texture.
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- Try using pecans instead of walnuts for a slightly different flavor profile.
- This salad can be made ahead and kept refrigerated, but add the nuts and cheese just before serving for best texture.
- If you prefer a spicier dressing, add a pinch of cayenne or a few dashes of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
