You’re going to love the bold taste and satisfying crunch of this red cabbage salad! Tossed with our homemade apple cider vinaigrette, it packs a punch of tangy flavors and is ready in minutes for a company-worthy appetizer or side dish everyone will love. Contrary to popular belief, cabbage can be used for more than just coleslaw recipes. However, if you’re in the market, I highly recommend trying out my Mediterranean cabbage salad. It actually inspired this red cabbage salad recipe! Using the inspiration of dressing up picnic staples like Avocado Egg Salad without mayonnaise, this is every bit as easy and delicious as a traditional cole slaw with just a bit of a lighter twist. Turns out you don’t need mayo after all! Featuring gorgeous red cabbage, sweet red apples, and our homemade apple cider vinaigrette, it’s a flavorful winter recipe that will fill you up and leave you feeling energized. Even better, one batch makes enough to feed 6 hungry mouths, and it’s perfect to make ahead of time and pair with all your favorite main courses like baked fish, rack of lamb, or balsamic chicken for a truly unbeatable meal!
Red Cabbage Salad: Ingredients You’ll Need
This red cabbage picnic salad is made with simple ingredients and a light homemade dressing for an easy recipe that’s out-of-this-world delicious!
Red cabbage: Slightly sweeter than other cabbage varieties, red cabbage forms the base of this recipe, creating a showstopping appearance. Shallots: Lends an earthy sweetness with zippy qualities. Walnuts: A staple in the Mediterranean diet, we include walnuts not only for their added crunch but also for their rich flavor and big health benefits. For instance, they’re the only nut rich in essential plant-based omega-3 alpha linolenic acid (ALA). In addition, according to an article published in Harvard Medical School’s health journal, their consumption has been linked with lower blood pressure and cholesterol levels. Apples: Any kind you like best can be used here to add a sweet flavor and extra crunch. Or if you can’t get your hands on a nice crisp and tart apple, try our Crunchy Cabbage Salad With Dijon-Lime Vinaigrette. Apple cider vinaigrette: Of course, you could use any dressing have on hand. However, made with ingredients like extra virgin olive oil and honey, our homemade dressing is the perfect complement to the naturally sweet flavor of this dish.
How to Make This Picnic Salad
This red cabbage picnic salad is a breeze to make. With just a few steps of prep work, it’s ready in minutes and tastes gourmet!
Prepare the vinaigrette: Follow the steps here to combine all the ingredients for the dressing. Don’t just shake them all out once, or they won’t emulsify! Toss the salad: Add the cabbage and shallots to a large mixing bowl, and toss them with half the dressing. Once the cabbage is completely coated, add the apples and walnuts, and toss again. Be sure to taste your salad, and adjust the seasonings as needed! It’s a hard job, but someone has to do it!
Tips and Tricks
Just when you thought this red cabbage salad couldn’t be any easier to make, I’m giving you my best tips and tricks for a virtually foolproof recipe!
Prevent the Cabbage from Bleeding. If you’ve never worked with red cabbage before, you might be surprised to find your entire salad looks red an hour or two after making it. This is because the cabbage tends to “bleed” due to the water solubility of anthocyanins (color pigments). To prevent this, toss the cabbage with 2-3 tablespoons of vinegar before combining it with the rest of the ingredients. Also, refrain from adding the apples until just before serving as they’re likely to turn red first. Keep it Crispy. Make sure to use fresh produce that’s at the peak of its ripeness to ensure a crisp, crunchy texture. Also, note that the longer the salad sits, the soggier it will get. So, for the best results, serve it as soon as you can! Making it Ahead of Time. Although best served right away, this red cabbage salad can be prepared and stored covered in the fridge for a few hours or up to overnight. If you do plan to prepare it in advance, we recommend leaving out the walnuts until just before serving as they’re likely to lose their crunch when left in the salad.
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