Homemade Red Cabbage Salad
Homemade red cabbage salad is crunchy, sharp and a little sweet, which makes it a good partner for roast pork, sausages or a barbecue. Thinly sliced cabbage is softened with a pinch of salt, then tossed with apple, walnuts and a honey and cider vinegar dressing. There is no cooking involved, and it is ready to eat after a 10-minute wait.
- Total
- 25 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 260kcal
Making homemade red cabbage salad ahead
Raw red cabbage is firm, so it handles waiting far better than lettuce. Massaging it with a little salt breaks the fibres down, which is what makes the salad pleasant to eat rather than chewy. You can do that step, and make the dressing, a day ahead.
Keep the apple and walnuts for the last minute. The apple browns and the nuts go soft once they sit in the dressing. If you need to carry the salad to a picnic, pack the walnuts in a separate bag.
Step-by-step homemade red cabbage salad
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- Slice the cabbage Remove any tired outer leaves, cut the cabbage into quarters and cut out the core. Slice the quarters as finely as you can into thin strips and put them in a large bowl.
- Soften it Sprinkle ½ tsp salt over the cabbage and massage it with your hands for about , until it darkens slightly and starts to give up some liquid.
- Make the dressing Put the oil, vinegar, honey and pepper in a jar, close the lid and shake until combined.
- Add the apple Cut the apples into thin matchsticks or small cubes, leaving the skin on, and add them to the bowl straight away. Pour over the dressing and toss well so the apple is coated and does not brown.
- Rest Leave the salad for so the cabbage can take up the dressing and soften a little.
- Top with walnuts Roughly chop the walnuts, scatter them over the top just before serving and toss once more.
What to serve it with
The sharp, sweet crunch cuts through rich food, so put the salad next to roast pork, sausages or a barbecue spread. For a creamy version, try homemade coleslaw, and a bowl of potato salad with vinaigrette rounds out a summer table.
If you do not have cider vinegar, use the juice of half a lemon. A handful of raisins or a spoonful of wholegrain mustard in the dressing also works well.
Common problems and fixes for Homemade Red Cabbage Salad
- The salad tastes harsh and the cabbage is tough.
- The cabbage was sliced too thickly or not massaged. Slice it as thinly as possible, work the salt in for a full minute, and give it the 10-minute rest.
- The apple turns brown.
- Cut the apple last and toss it in the dressing straight away. The vinegar slows the browning.
- The salad turns watery.
- The salt keeps drawing liquid out of the cabbage. Drain any pooled liquid before serving, and dress the salad no more than an hour before you eat if you want it very crisp.
Frequently asked questions about Homemade Red Cabbage Salad
How long does it keep in the fridge?
Up to 2 days in an airtight container, without the walnuts. The cabbage softens but the flavour improves. Add the nuts just before serving so they stay crunchy.
Can you make it ahead?
Yes. Slice and massage the cabbage and mix the dressing up to a day ahead, keep them separate, and add the apple, dressing and walnuts on the day.
What can you use instead of walnuts?
Toasted pecans, sunflower seeds or pumpkin seeds all work. Toast them in a dry frying pan for 2–3 minutes first for more flavour.
What does it go with?
It goes well with roast pork, sausages, gammon and barbecued meat, and it works as a crunchy side with cold cuts or cheese on toast.
How did you like the recipe?
4.6 / 5 · 8 ratings
