Get ready to transform your holiday table with a salad so vibrant and delicious, it'll have your guests forgetting about the main course! This Colorful Cabbage Salad with Apples, Walnuts, and Cranberries is not just a side dish—it's a festive masterpiece that combines crisp textures, bold colors, and a perfect balance of sweet and tangy flavors. Whether you're a seasoned cook or a holiday meal novice, this recipe promises to elevate your Thanksgiving spread with minimal effort and maximum impact.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 small head red cabbage, shredded
- 2 apples, diced
- 1 cup walnuts, toasted
- 1 cup dried cranberries
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the cabbage by carefully washing the head and removing any tough outer leaves. Using a sharp knife or mandoline, shred the red cabbage into thin, uniform strips.
- Wash and core the apples. Dice them into small, approximately 1/2-inch cubes, ensuring they are relatively uniform in size for even distribution in the salad.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently to prevent burning. Toast until they become fragrant and develop a light golden color, which typically takes 3-5 minutes. Remove from heat and let cool.
- In a large mixing bowl, combine the shredded red cabbage, diced apples, toasted walnuts, and dried cranberries.
- Create the dressing by whisking together olive oil and apple cider vinegar in a small bowl. Season with salt and pepper to taste, ensuring the ingredients are well combined.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated and well mixed.
- For best flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld together. This salad can be served chilled or at room temperature.
Tips
- Choose the Right Cabbage: Select a fresh, firm red cabbage with vibrant color and no wilting leaves.
- Apple Selection Matters: Use crisp varieties like Honeycrisp or Granny Smith that won't brown quickly and provide a nice crunch.
- Toasting Walnuts: Watch them carefully while toasting—they can burn quickly. Remove from heat as soon as they become fragrant.
- Make Ahead Friendly: This salad actually tastes better after sitting for 15-30 minutes, allowing flavors to meld together.
- Dressing Tip: Whisk the olive oil and apple cider vinegar thoroughly to create a smooth, well-emulsified dressing.
- Optional Variations: Consider adding crumbled feta cheese or swapping walnuts for pecans for a personalized touch.
- Storage: The salad can be refrigerated for 1-2 days, making it perfect for advance preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 0mg
