Savoy Cabbage Salad

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With apples, carrots, red onions and almonds, this savoy cabbage salad has a colorful and crisp combination of flavors and bites. It's tossed in apple cider vinaigrette.

Prep Time15

Total Time15

Course: Salad

Cuisine: French

Servings:

Author: Paige Adams

Ingredients

For raisins

2 tablespoons apple cider vinegar
1 teaspoon honey
1 tablespoon hot water
Pinch of red pepper flakes
1/3 cup golden raisins

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
1 lemon
1/4 cup olive oil

For salad

1 head savoy cabbage, thinly sliced
1/2 cup shredded carrots
2 crisp apples (pink lady or honeycrisp), cut into matchsticks
1/4 small red onion, thinly sliced
1/3 cup chopped almonds
1/4 cup very thinly sliced cheddar
1 tablespoon chopped parsley

Instructions

For the raisins, whisk 2 tablespoons apple cider vinegar, honey, hot water and red pepper flakes in a small bowl. Add the raisins. Let them soak while you make the vinaigrette and assemble the salad. Drain the liquid before you add the raisins with the rest of the ingredients.
To make the vinaigrette, whisk the garlic, mustard, salt, pepper, 2 tablespoons apple cider vinegar, lemon juice and olive oil in a small bowl.
Combine the cabbage, carrots, apples, onions, almonds, cheddar, parsley and drained raisins in a large bowl.
Drizzle the vinaigrette into the salad. Toss to combine.

Notes

The almonds can be substituted with toasted walnuts.

The salad can be stored in an airtight container in the refrigerator up to 3 days. The cabbage will soften, and the apples will brown. If you are planning to have leftovers, try to not toss that portion in the vinaigrette. Keep the dressing in a separate jar.

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

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