Red Cabbage and Apple Salad
6 servings
servings15 minutes
total timeIngredients
2 tablespoons red wine vinegar, or balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon bold and spicy mustard, or Creole mustard
1/4 cup extra-virgin olive oil
2 medium sweet, crisp apples, unpeeled
2 tablespoons fresh lemon juice
3 cups shredded red cabbage
2 cups shredded green cabbage
3/4 cup dried cranberries
2 carrots
3/4 cup pecan halves, or walnuts, toasted, optional, see the toasting instructions below
Salt, to taste
Freshly ground black pepper, to taste
Directions
In a small bowl, combine both kinds of vinegar with the mustard; whisk until well blended. Gradually whisk in the honey and olive oil.
Wash the apples; leave them unpeeled or peel if desired. Core the apples and cut them into quarters. Thinly slice the quarters crosswise. Alternatively, cut the apples into wedges and thinly slice the wedges.
In a large bowl, toss the apple slices with the lemon juice, both kinds of shredded cabbage, and dried cranberries, if using. Add the prepared honey mustard dressing; toss to coat the ingredients thoroughly. Add salt and freshly ground black pepper, to taste.
Chop the toasted pecans or walnuts coarsely, if using. Set aside.
Refrigerate the salad until serving time; add the toasted nuts and toss again just before serving.
Nutrition
Serving Size
6 Portions (6 Servings)
Calories
221 kcal
Total Fat
10 g
Saturated Fat
1 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
0 mg
Sodium
153 mg
Total Carbohydrate
36 g
Dietary Fiber
6 g
Total Sugars
28 g
Protein
2 g
6 servings
servings15 minutes
total time