11 In Salads

Apple, Walnut, and Savoy Cabbage Salad

Apple, Walnut and Savoy Cabbage Salad | A Couple CooksApple, Walnut and Savoy Cabbage Salad | A Couple Cooks

This salad was intended to be a shaved Brussels sprout salad, the kind that are very “in” lately. We tried shaved brussels sprouts last winter and loved them, so we thought we’d try them again in salad form. I was fortunate to find some at the market, and after removing them from the stalk, I threw them in the food processor to shave them. Ooops! Some how I over-processed them and they turned into small shards that barely resembled the fluffy, slender shavings fit for a salad.

I had also picked up a savoy cabbage at the farmer’s market, so instead of running back to the store (yet another trip!), I decided to cut the cabbage into thin shavings and keep the rest of my idea for the salad the same. Fortunately, the substitution worked!  The Savoy cabbage shreds are little confetti-like streamers that go hand-in-hand with the crisp apples and crunchy walnuts. It was just the right balance for our Thanksgiving spread of wild-rice stuffed squash and roasted potatoes, and would be an excellent compliment for any fall or winter meal.

Apple, Walnut, and Savoy Cabbage Salad
 
Use Savoy cabbage in this recipe, which is light and fluffy; avoid substituting green or red cabbage as it has quite a different texture.
by:
Serves: 6 to 8
What You Need
  • ⅓ cup olive oil
  • ⅓ cup cider vinegar
  • 3 tablespoons honey
  • 2 pinches kosher salt
  • Fresh ground black pepper
  • ½ cup walnuts
  • 1 head Savoy cabbage
  • 2 apples
  • Pecorino romano cheese (or Parmesan)
What To Do
  1. For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, 2 pinches kosher salt, and fresh ground black pepper.
  2. If desired, toast ½ cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
  3. Thinly slice 1 head Savoy cabbage. Core 2 apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the Pecorino romano cheese, enough for around ½ cup.
  4. To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.
Notes
Inspired by Love and Olive Oil

 

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11 Comments

  • Reply
    Belinda @themoonblushbaker
    November 13, 2013 at 6:31 am

    I like to use a mini drum head Savoy cabbage because it is not as bitter as the big heads. Also makes it so much easier to cut. We get ones as big as melons in Australia.
    So pretty and light!

  • Reply
    Emma
    November 13, 2013 at 6:36 am

    I love that you used savoy cabbage here. I always see them and think how beautiful they are but never know what to do with them.
    Cabbage and apples are so good together and this looks like both a fresh and hearty dish.

  • Reply
    Tieghan
    November 13, 2013 at 8:33 am

    This is so pretty! I would love to have it on my Thanksgiving table!

  • Reply
    Eileen
    November 13, 2013 at 2:42 pm

    Cabbage and apples are such a perfect match. I bet this salad would be perfect for Thanksgiving!

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 13, 2013 at 3:37 pm

    I am all over this. Cabbage salads are so tasty!

  • Reply
    Skye
    November 14, 2013 at 5:21 am

    Kind of like a Waldorf Salad but with cabbage – what a great idea! A nice light addition to an otherwise rich meal!

  • Reply
    Kasey
    November 15, 2013 at 12:50 am

    This sounds exactly like the sort of side dish I’d love to serve at Thanksgiving… conveniently, my mom doesn’t share my love for brussels sprouts so this is perfect! Also, I love the beautiful platter!

  • Reply
    Gail
    November 20, 2013 at 2:25 pm

    I made this for dinner last night, and 5 of us ate it, and absolutely loved it! It is going into my recipe book for keeps! The only thing I did differently was I toasted the walnuts in a pan, and added just a sprinkling of brown sugar on them. It was so delicious we couldn’t stop eating it!

  • Reply
    Mara
    November 22, 2013 at 3:20 pm

    This looks like a wonderful healthy recipe to try.

  • Reply
    Carol
    November 26, 2014 at 7:17 pm

    I made this salad exactly as the recipe instructions. My husband and I thought it was just a little bit too sweet so I made it agaim, but this time I cut back the honey just slightly and then I added just a sprinkle of dried cranberries. Yum we love this salad. My husband wants to make this for the Christmas potluck at his office.

  • Reply
    Lola Balaton
    November 18, 2015 at 11:30 am

    I made this salad this afternoon and it was truly wonderful! Never thought savoy cabbage could taste soo good in a salad!

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