Cabbage, Apple, and Walnut Salad

Cabbage, Apple, and Walnut Salad

Total Time 30 mins
Servings 6


  • 1 small savoy cabbage
  • 1/3 cup walnuts
  • 2 tbsp cider vinegar
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1/2 cup olive oil
  • 2 tbsp creme fraiche, heavy cream, or sour cream
  • 2 apples (any crisp, tasty eating variety, such as Pink Lady, Granny Smith, or Fuji)
  • 1/3 cup crumbled blue cheese optional


  • Preheat the oven to 375°F.
  • Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cutout its core. Slice the halves crosswise into a fine chiffonade.
  • Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
  • To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
  • Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
  • Quarter,peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts(and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
Keyword Apple, Apple Cider Vinegar, Cabbage, Lemon, Walnut