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This Savoy cabbage salad is a tasty mix of cabbage, apples, walnuts, with an apple cider vinaigrette tossed with Parmesan cheese.
This cabbage salad was intended to be a shaved Brussels sprout salad, the kind that are very “in” right now. But Alex and I happened to have a Savoy cabbage on hand. Turns out, Brussels sprouts and cabbage are part of the same veggie family, so they’ve got a similar flavor. Shred up Savoy cabbage and it’s frizzled leaves look just like shaved Brussels sprouts! It makes one seriously tasty cabbage salad, mixed with tangy apples, toasted walnuts, and a zingy vinaigrette dressing. Here’s how to make it!
How to make cabbage salad
This salad idea was born from a Savoy cabbage Alex and I picked up at the farmer’s market. We shredded the cabbage into thin ribbons, and combined it with tart apples that we’d also picked up at the market. It makes one incredibly tasty mix! 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 meal of wild rice stuffed squash and rosemary roasted potatoes, and is an excellent fall salad or winter salad for any meal.
To make this cabbage salad, it’s very simple. Here are the basic steps:
- Chop the veggies: Thinly slice the Savoy cabbage and chop the apple.
- Make the dressing: Mix up a vinaigrette of cider vinegar and olive oil, with a bit of maple syrup.
- Toast the nuts: Toast the walnuts in a pan.
- Serve: Mix it all together with a bit of Parmesan or Pecorino Romano cheese and serve! The result is any incredibly refreshing wintery salad that pairs perfectly with almost any main course.
What is Savoy cabbage?
Savoy cabbage is a variety of cabbage that’s green in color with crinkled leaves. When thinly sliced, the leaves look like beautiful frizzy confetti. The flavor of Savoy cabbage is mild and its leaves are much more tender than green cabbage.
Can you substitute regular green cabbage for Savoy cabbage? Not really. Because of the differences, we do not recommend substituting green cabbage for Savoy cabbage in this recipe. Try to find Savoy cabbage for this one if at all possible: it’s available in most mainstream grocery stores!
What else to do with cabbage? Go to our 12 Top Cabbage Recipes.
Video: How to cut cabbage
Alex and I have perfected a method for how to shred cabbage for a cabbage salad, without your knife slipping or ending up with really long or uneven pieces! Even though purple cabbage is shown in the video, it applies to how to shred Savoy cabbage too. Here’s our step by step guide sharing the knife skills for how to cut cabbage!
Variations on this salad
This cabbage salad has endless variations. Here are a few ways you could change it up!
- Add glazed nuts. Add a sweet element with maple glazed nuts! Try our Glazed Walnuts or Glazed Pecans.
- Use a different dressing. A different dressing gives it a new flavor: try Best Balsamic Vinaigrette, Dijon Mustard Dressing or Lemon Vinaigrette.
- U
This cabbage salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese.
Cabbage Salad with Apples & Walnuts
This Savoy cabbage salad is a tasty mix of cabbage, apples, walnuts, with an apple cider vinaigrette tossed with Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 1x
- Category: Salads
- Method: Raw
- Cuisine: American
Ingredients
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup or honey
- 2 pinches kosher salt
- Fresh ground black pepper
- ½ cup walnuts
- 1 head Savoy cabbage*
- 2 apples
- ½ cup Parmesan cheese shavings (or Pecorino Romano)
Instructions
- For the dressing, whisk together the olive oil, cider vinegar, honey, kosher salt, and fresh ground black pepper.
- If desired, toast the 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.
- Thinly slice the 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 Parmesan or Pecorino Romano cheese.
- To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.
Notes
*Use Savoy cabbage in this recipe, which is light and fluffy; avoid substituting green or red cabbage as it has quite a different texture.
Looking for more salad recipes?
Outside of this cabbage salad, here are a few more of our favorite salad recipes:
- Wedge Salad with Potato Chips
- Easy Bean Salad
- Caribbean Black Bean Salad
- Greek Salad
- Cucumber Salad with Vinegar
- Classic Vegan Potato Salad
- Peach & Burrata Caprese Salad
- Thai Cucumber Salad
- Watermelon Feta Salad
- Shepherd Salad
- 20 Epic Salad Recipes
Last updated: January 2020
Is there a type of apple that works best for this?
Turned out wonderfully. I didn’t measure anything, just eyeballed it using common sense. I tasted it before adding cheese and preferred it to the final flavour which was still good anyway. Next time I’ll add avocado to the mix to contrast with the crunchiness.
Avocado sounds like an interesting and tasty addition! Thanks for trying this out!
I really disliked the sweetness of this. I would reduce the honey by a quarter, up the cider vinegar, maybe add onion… I
Agree. I saw 3 Tbs. of honey and knew that would dominate. Like another poster mentioned, a small, finely-chopped shallot adds some enhancement. But, the big question is , how big a head? There is a wide range of weights/sizes and I always stick with the smaller ones. I also opt for good ol’ salt and black pepper over the obfuscating cheese.
I would say a medium head of cabbage! We wrote this recipe quite a few years ago; in our recipes now we measure out cups of cabbage since sizes can vary so widely. If you’re worried about honey, we’d add a tablespoon at a time and taste until it is to your liking! Thanks for commenting — hope you try it out!
I made this salad this afternoon and it was truly wonderful! Never thought savoy cabbage could taste soo good in a salad!