Introduction
This Cabbage Salad with Apples and Cranberries is a perfect balance of crunchy, sweet, and tangy flavors. Ideal for both a light lunch or as a refreshing side dish to accompany hearty meals, this salad combines the earthy crispness of cabbage with the juicy sweetness of apples and the tartness of cranberries. With its vibrant colors and nutrient-packed ingredients, it’s a dish that not only looks stunning but is also a boost to your health. Quick to prepare, it’s a go-to recipe for both everyday meals and festive occasions.
Ingredients:
1 small head of green cabbage, thinly shredded
1 red apple, cored and sliced into thin matchsticks
1/2 cup fresh cranberries (or 1/4 cup dried cranberries if fresh aren’t available)
1 small carrot, grated
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper, to taste
Optional: 1/4 cup roasted sunflower seeds or chopped walnuts for added crunch
Instructions:
Prepare the Ingredients
Start by washing and drying the cabbage. Remove any tough outer leaves and cut the cabbage in half. Shred it finely using a sharp knife or mandoline slicer. Next, wash and peel the apple, then cut it into thin matchsticks or slices. If using fresh cranberries, chop them roughly or leave them whole for extra bursts of flavor. Grate the carrot and chop the parsley.
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until the dressing is well combined. Adjust the sweetness or acidity according to your taste preference.
Assemble the Salad
In a large mixing bowl, combine the shredded cabbage, apple slices, cranberries, grated carrot, and chopped parsley. Pour the dressing over the salad and toss gently to combine. Make sure all ingredients are evenly coated with the dressing.
Let It Rest
For best results, allow the salad to rest for about 10-15 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly, making it even more flavorful.
Serving and Storage Tips:
Serving: Serve this salad as a light side dish or as a healthy lunch option. It pairs beautifully with grilled meats, roasted vegetables, or sandwiches. For a more filling meal, you can top it with grilled chicken or tofu.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage will remain crisp, but the apples and cranberries may soften over time. If you prefer a crunchier texture, it’s best to enjoy it within the first 24 hours of making.
Variations:
