Description
This crunchy red cabbage salad is loaded with cucumber, walnuts, feta, and sweet apple. It’s incredibly simple to make, yet vibrant, refreshing, and full of texture in every bite.
Ingredients
Scale
- 600g (21 oz) red cabbage, thinly sliced
- 1 large red apple, thinly sliced
- 2 lebanese cucumbers, thinly sliced
- 150g (5 oz) feta cheese, crumbled
- 1/2 cup raw walnuts, roughly chopped
Dressing:
- 1/4 cup tahini or almond butter
- 1 tablespoon honey
- 1 tablespoon dijon muastard
- 1/2 cup apple cider vinegar
- Salt + pepper
Instructions
- Using the slicing attachment on your food processor or a mandoline, thinly shred the red cabbage, followed by the apple and cucumber. Transfer everything to a large mixing bowl.
- In a small bowl or jar, whisk together the tahini, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and creamy.
- Add the crumbled feta and chopped walnuts to the bowl with the cabbage, apple, and cucumber. Pour over the dressing and toss well until everything is evenly coated. Serve immediately in your favourite salad bowl, or straight from the mixing bowl.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Drain excess liquid before serving as the salad will soften over time.
- You can substitute red cabbage with green cabbage for a milder, slightly sweeter flavour.
- Prep Time: 15 minutes
- Category: Side dish
- Method: Chop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 245
- Sugar: 13.2g
- Fat: 14.4g
- Saturated Fat: 3.1g
- Carbohydrates: 16.9g
- Fiber: 4.9g
- Protein: 6.6g