This crunchy colorful cabbage salad with apples tastes so good, looks stunning and it’s packed with amazing health benefits. Plus, it’s ready in 10 minutes and costs less than $1 per serving!
Prep Time10 minutesmins
Course: Salad
Cuisine: gluten free, vegetarian
Keyword: cabbage salad
Author: Katia
Ingredients
1medium-size white or red cabbage, shredded
2apples, sliced
1/2cupmature cheddar, crumbled(optional)
1/2cupwalnuts, roughly chopped
3Tbsp extra virgin olive oil
2Tbspapple cider vinegar
salt and pepper, to taste
Instructions
Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
Finely slice the cabbage and the apples (about 1/4-inch thick).
In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.
Notes
HOW TO CUT A CABBAGE? Remove any tough outer layers or loose leaves. Then, cut the cabbage into quarters through the base and cut the core out of each quarter. Finally, wash and finely slice them on a cutting board. Alternatively, you can use a mandoline or a food processor, whatever it's easier for you.
SERVINGS: these quantities yield 4-6 servings.
VINEGAR: I prefer using apple cider vinegar in this salad, but red or white vinegar work just fine.
STORAGE: It keeps well in the fridge up to 3-4 days (without apples).