Cabbage Salad With Apples, Walnuts & Cranberries

This salad is basic fare but very special in its own right, thanks to a well-rounded combination of six key flavours: sweetness from the carrot, maple syrup, and raisins; sourness from the apple and vinegar; saltiness from the celery and salt; bitterness from the cabbage and parsley; astringency from the apple, cabbage, and walnuts; and pungency from the onion and cabbage.


2 Tablespoons Of  Cider Vinegar

1 1/2 Tablespoons Of Extra Virgin Olive Oil

1 1/2 Tablespoons Of Hempseed Oil, Flaxseed Oil, Or additional Olive Oil

1 Tablespoon Of Maple Syrup

1 Teaspoon Of  Salt

1/2 Teaspoon Of  Ground Fennel

2 Cups Of Finely Chopped Green Cabbage

3/4 Cup Of Finely Chopped Red Cabbage

1 Apple With Peel, Finely Diced

1 Carrot, Scrubbed, Quartered Lengthwise, And Thinly Sliced

1 Stalk Of Celery, Thinly Sliced

1/2 Cup Of Chopped Fresh Parsley

1/4 Cup Of Chopped Walnuts

1/2 Cup Of Small Whole Walnuts

1/2 Cup Of Raisins

1/4 Cup Of Thinly Sliced Sweet Or Red Onion


Put the vinegar, olive oil, hempseed oil, maple syrup, salt, and ground fennel in a medium serving bowl and whisk until well blended.

Add the green cabbage, red cabbage, apple, carrot, celery, parsley, walnuts, raisins, and onion and toss until well combined.

Serve at room temperature or chilled.

Store in a sealed container in the refrigerator, this recipe will keep for up to 3 days.

Yields 4 to 6 servings.

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