When your dinner plate could use some color and crunch, this fruit-filled red cabbage salad is a pleasing option. I like using Granny Smith apples in this recipe, but use any crisp apple you have on hand. A bit of tropical fruit, some nuts, and carrots round out this salad with great eye appeal.
Make this salad prior to moving on to the main dish of your meal; it benefits from having time to stand and let the flavors blend and for the cabbage to soften. You’ll welcome this crunchy salad with a sweet touch to serve with hearty bean dishes, BBQ-flavored plant proteins, and Tex-Mex style specialties.
- 2 heaping cups coarsely shredded red cabbage
- 1 cup grated carrots or baby carrots, quartered lengthwise
- 1 medium crisp apple, cored and diced
- 1/2 cup diced mango, pineapple, or halved red or green seedless grapes
- 1/3 cup finely chopped walnuts or sliced almonds (toasted if you’d like)
- 2 tablespoons olive oil
- 2 tablespoons lemon or lime juice, or more, to taste
- 1 tablespoon maple syrup or agave
- 1/4 cup chopped fresh cilantro or parsley
- Pinch of salt and a few grindings of pepper
- Combine all of the ingredients in a serving container and stir together. Taste to see if you’d like to add more lemon or lime juice and/or agave.
- If time allows, let the salad stand for 15 minutes or so before serving, but if you need to serve it right away, that works, too.