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Cabbage Apple Salad

Cabbage Apple Salad

The ultimate crunch with a sweet twist! Cabbage Apple Salad combines the freshness of cabbage and apples, resulting in a vibrant and healthy dish perfect for any occasion. This easy weeknight salad will tantalize your taste buds and leave you craving more!
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Servings: 4 servings
Course: Salads, Side Dishes
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 head head Cabbage thinly sliced and chopped into short strips
  • 2 small Granny Smith Apples peeled and chopped
  • 5 oz Baby Kale stems removed and washed
  • 1/2 cup Dried Cranberries preferably low-sugar
  • 1/2 cup Shelled Pistachios

Equipment

  • Chef's Knife
  • Whisk
  • Peeler

Method
 

  1. Peel the apple and cut away the core. I used an Apple Corer and Slicer for this.
  2. Cut the apple into slices lengthwise; then chop the slices into chunks.
  3. Slice the cabbage into thin slices, then chop to make short strips. We used a Mandoline Slicer to cut the cabbage.
  4. Pull off stems from the baby kale (or not; your choice) and wash kale in salad spinner if it needs it.
  5. Whisk together the olive oil, white balsamic vinegar, lemon juice, sweetener, salt, pepper, and black sesame seeds (or poppy seeds) to make the dressing.
  6. Put the sliced and chopped cabbage in a large bowl and toss with the dressing. Add the chopped apples and baby kale and toss again.
  7. Then add most of the dried cranberries and pistachios and toss again.
  8. Put the salad into a serving bowl and top with the reserved dried cranberries and pistachios. Serve right away.
  9. I think there are endless variations of dried fruit and nuts that would be good in this salad; have fun experimenting!

Notes

Storage tips: Keep leftovers in an airtight container.