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Crunchy Red Cabbage Salad

A vibrant and flavorful salad packed with crunch from red cabbage, sweetness from apples, and a creamy bite of feta, perfect for any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 600 g red cabbage, thinly sliced Look for a head that feels heavy for its size to ensure freshness.
  • 1 large red apple, thinly sliced I prefer a tart variety like Honeycrisp or Granny Smith for an extra zing.
  • 2 Lebanese cucumbers thinly sliced These are crunchier and seedless, can substitute with regular cucumbers.
Cheese & Nuts
  • 150 g feta cheese, crumbled Use high-quality feta for the best flavor—Greek is my go-to!
  • 1/2 cup raw walnuts, roughly chopped Consider toasting the walnuts for extra crunch.
Dressing
  • 1/4 cup tahini or almond butter Tahini adds creaminess; almond butter gives a subtle sweetness.
  • 1 tablespoon honey Adjust according to the sweetness of your apples.
  • 1 tablespoon Dijon mustard Adds sharp tang to the dressing.
  • 1/2 cup apple cider vinegar Brightens and adds acidity; could substitute with lemon juice.
  • Salt and pepper, to taste Freshly cracked pepper enhances the dish.

Method
 

Preparation
  1. Using a food processor or mandoline, thinly shred the red cabbage, apple, and cucumber aiming for uniform slices.
  2. Transfer all the shredded veggies into a large mixing bowl.
Dressing
  1. In a small bowl or jar, whisk together tahini, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth. Add warm water if necessary to thin.
Combining
  1. Add the crumbled feta and chopped walnuts to the bowl with the veggies.
  2. Pour over the dressing and toss until everything is evenly coated.
Serving
  1. Serve immediately in a salad bowl or straight from the mixing bowl for family-style presentation.

Notes

For best results, use fresh produce. Consider making the dressing ahead of time and keep it separate until serving. Letting the salad sit for 15 minutes allows flavors to meld.