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As promised; a lighter, fresher, vegetarian option for St. Patty’s Day (or any day really).
I love raw cabbage and I tend to think this simple, nourishing veggie is often overlooked. Its a no-frills kind of veggie that is both inexpensive and super versatile, so stop overlooking this beautiful, purple gem.
When I was growing up, sliced red cabbage was a staple in our weeknight green salad but these days I love to make it the star of the show.
This fresh, hearty, crunchy salad can hold it’s own as a nice light meal and also pairs perfectly along side whatever else is being served (during the summer, I make it along side of these Soy Chicken Thighs).
If corned beef and cabbage is not your thing on St. Patty’s Day, you absolutely should give this a try.
Red Cabbage Salad
Ingredients
- 1/2 head of medium red cabbage about 6 cups
- 3 stalks of celery sliced
- 1 green apple cut into small chunks
- 1/4 cup golden raisins
- 1/4 cup toasted walnuts
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1-2 cloves garlic crushed
- Salt and pepper to taste
Instructions
- Combine lemon juice, olive oil, mustard, garlic, and salt and pepper in a small bowl. Give it a quick whisk and set aside.
- In a large bowl combine cabbage, celery, apples, raisins, and walnuts. Drizzle the dressing over the top and gently mix until everything is well incorporated. Enjoy!
Notes
- This salad doesn’t keep well for a long period of time because the apple will brown and the walnuts will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Cabbage and celery together and raisins and walnuts in separate containers — slice up the apple right before serving).
- Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.
Kevin says
Red cabbage does go well in salads. This salad sounds tasty. I really like the use of the dill.
Susan from Food Blogga says
What’s better than crunchy health food? I’m all over this one, Dani!
dani says
Kevin – I agree, cabage is GREAT in salads!
Susan – I don’t know!! Enjoy!
Umber says
Hi Danny,
This salad looks deelish, and I think I will give it a try and take it into work for my coworkers ..a kind of after st paddys weekend surprise.
Corned beef n cabbage soup sounds great too..one of my fave dishes btw…..I make it often throughout the year.
Thank you as always!
Jen says
This was delicious! The only thing I am doing next time around is using less celery in really small slices, last time I cut them in big chunks and it was a little too dominant in the flavor, and I love celery. I make a big batch and after a day in the fridge with all of the flavors mixing, it just gets better and better! Thanks Dani!
Dani says
So glad you liked it! Thanks for letting me know:)
Alexis says
What’s the measurement of each serving? (: