We’re making a bright, crunchy red cabbage salad dressed with a homemade apple vinaigrette. This salad is colorful, easy to scale, and balances crisp cabbage, sweet apple, mild shallot, and toasty walnuts.

It’s perfect as a side dish or light main, and it stays crisp enough for make-ahead lunches. Below we’ll introduce the food and then give a precise, step-by-step recipe with exact amounts, tools, timing, and handy tips.

What This Dish Is

We are creating a red cabbage salad that’s crunchy, slightly sweet, and tangy. The core ingredient is finely shredded red cabbage, which holds texture and color well. Apples add sweetness and juiciness; shallots bring a gentle bite; walnuts offer crunch and a toasty note. The dressing — apple vinegar, honey, Dijon, garlic, and olive oil — ties everything together with a smooth, bright finish. Together the components form a balanced, make-ahead-friendly salad.

Yields, Time, and Tools

- Servings: 6 (as a side)

- Prep time: 15 minutes

- Total time: 15–20 minutes (20 if toasting walnuts)

- Tools: cutting board, sharp chef’s blade, large mixing bowl, small bowl or jar for dressing, whisk or fork, measuring cups and spoons, optional skillet for toasting nuts.

Ingredients — Exact Quantities

For the salad:

- 1 head red cabbage (about 800–1000 g / 1.8–2.2 lb), cored and finely shredded (about 8–10 cups shredded)

- 2 medium apples (about 300 g total), quartered, cored, and thinly sliced or julienned

- 2 shallots, halved and thinly sliced (or 1 small red onion, thinly sliced)

- 1 cup walnuts, roughly chopped (about 100 g) — optional: 1/2 cup extra for garnish

- Optional: 1 tablespoon fresh lemon juice (to keep apples bright)

For the apple vinaigrette (makes ~3/4 cup / 180 ml):

- 1/4 cup apple vinegar (60 ml)

- 1 tablespoon honey (15 ml)

- 1 teaspoon Dijon mustard (5 ml)

- 1 small clove garlic, minced (about 1/2 teaspoon)

- 1/2 cup extra-virgin olive oil (120 ml)

- 1/4 teaspoon kosher salt (adjust to taste)

- 1/8–1/4 teaspoon freshly ground black pepper (to taste)

Step-by-Step: Prepare the Dressing (3–5 minutes)

1. Measure apple vinegar, honey, and Dijon mustard into a small bowl or a jar with a lid.

2. Add minced garlic and whisk or stir until honey dissolves.

3. While whisking continuously, slowly drizzle in the olive oil — about a thin stream — until the mixture emulsifies and becomes slightly creamy. If using a jar, add oil, close lid tightly, and shake vigorously for 20–30 seconds.

4. Season with salt and pepper; taste and adjust (add a touch more honey if you prefer sweeter; more vinegar for tang). Set aside.

Step-by-Step: Prepare Salad Components (5–8 minutes)

1. Core the cabbage and slice it in half. Using a sharp cutter or slicing tool, cut thin ribbons across the head until you have 8–10 cups shredded. Transfer to a large mixing bowl.

2. Slice shallots thinly and add to the bowl. If you want milder shallot flavor, soak slices in cold water for 2 minutes and drain.

3. Quarter and core apples. Slice each quarter into thin slices or julienne. If not serving immediately, toss apple slices with 1 tablespoon lemon juice to slow browning. Add apples to the bowl.

4. Roughly chop walnuts. Optional: toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned — cool before adding.

Step-by-Step: Assemble the Salad (2–3 minutes)

1. Pour about half of the vinaigrette (≈6 tablespoons / 90 ml) over the shredded cabbage and shallots.

2. Toss gently but thoroughly with two large spoons or salad tongs until cabbage is evenly coated. Let sit 2 minutes — this softens the cabbage slightly while keeping crunch.

3. Add apple slices and walnuts to the bowl. Toss again to combine.

4. Taste: if cabbage still seems dry, add another 1–2 tablespoons vinaigrette. Adjust salt and pepper as needed.

5. Transfer to a serving bowl and sprinkle extra chopped walnuts on top for texture.

Make-Ahead, Storage, and Serving

- Make-ahead: Mix cabbage with half the dressing up to 24 hours before serving; store covered in the fridge. Add apples and walnuts just before serving for best texture.

- Leftovers: Keep in an airtight container in the fridge up to 4 days. Apples may brown slightly; refresh with a squeeze of lemon and extra dressing.

- Serving suggestions: Serve with grilled chicken, roasted vegetables, or alongside grains. It pairs especially well with warm grain bowls or sandwiches for contrast.

Final Notes — Try These Variations

- Swap walnuts for pecans or almonds.

- Add 1/4 cup dried cranberries for a sweet chew.

- Mix in 1/2 cup cooked quinoa to turn this into a light main.

Fresh Moments to Share

We hope these clear and simple steps help you bring this bright ruby salad to your table with ease. We enjoy seeing how small ingredients can come alive when we treat them with care. If you give this salad a try, feel free to share how you make it your own — every version tells a different story.

Let’s keep discovering more delicious ideas together. See you next time!