Purple Cabbage Slaw with Apples and Walnuts

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Purple Cabbage Slaw with Apples and Walnuts

My Purple Cabbage Slaw is fresh, crunchy, colorful and has just the right amount of tang. It’s vinaigrette-based and does not use any mayonnaise, making it lighter than a standard creamy coleslaw. The crisp apple, toasted walnuts, fresh herbs, and apple cider vinaigrette make it feel special without making it fussy.

Prep Time20

Rest Time10

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: Seasonal

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

6 cup Purple cabbage (finely shredded)
3 tbsp Extra virgin olive oil
2 tbsp Apple cider vinegar
1 tbsp Lemon juice
2 tsp Honey
1 tsp Dijon mustard
¾ tsp Kosher salt
¼ tsp Black pepper
1 Apple (julienned) - cut into thin strips
½ Small red onion (thinly sliced)
2 tbsp Fresh dill (chopped)
2 tbsp Fresh parsley (chopped)
¼ cup Toasted walnuts (roughly chopped)

Instructions

Prepare the Cabbage. Add the shredded purple cabbage to a large bowl and sprinkle lightly with salt. Massage it with your hands for about 1 minute to soften the texture.
Make the Tangy Dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and black pepper.
Assemble the Slaw. Add the julienned apple, sliced red onion, dill, parsley, and toasted walnuts to the cabbage.
Toss and Rest. Pour the dressing over the slaw and toss well. Let it sit for 10 to 15 minutes before serving so the cabbage softens slightly and the flavors come together. Serve chilled or at room temperature.

Notes

Refer to the post above if you need step-by-step photos.

Key Ingredient Notes:

Cabbage: You will need a small or medium head of purple cabbage (red cabbage). Green cabbage or napa cabbage can work in a pinch, but purple cabbage gives the best color.
Apple: I like using a sweet and tart apple here. Granny Smith works perfectly, but honestly, any apple will do.
Red Onion: Adds sharpness and bite. Shallots, white onion or yellow onion are decent substitutes. But I think red onion is best.
Fresh Herbs: I am using a combination of fresh dill and fresh parsley. They are a bright, herbaceous touch to the coleslaw. I think fresh cilantro or green onions would also work nicely if that’s what you have.
Walnuts: Toasted walnuts add crunch and richness. Pecans or almonds are good swaps. Even pumpkin seeds would be a nice swap.
Apple Cider Vinegar: Adds tang and works beautifully with cabbage and apple. But any light colored vinegar can work here, like white wine vinegar or red wine vinegar. I would avoid balsamic or other dark vinegars.

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