Red Cabbage and Apple Salad

6 servings


15 minutes

total time


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


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.


Serving Size

6 Portions (6 Servings)


221 kcal

Total Fat

10 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat



0 mg


153 mg

Total Carbohydrate

36 g

Dietary Fiber

6 g

Total Sugars

28 g


2 g

6 servings


15 minutes

total time
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