Name: Crunchy Cabbage Salad with Apple, Cranberries, Toasted Almonds & Honey Mustard
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: American
Ingredients: 4 cups green cabbage, finely shredded (300 g); 2 cups red cabbage, finely shredded (150 g); 1 large crisp apple, thinly sliced (180 g); 1/2 cup dried cranberries (75 g); 3/4 cup sliced almonds (70 g); 1/2 cup crumbled feta cheese (75 g); 2 tbsp fresh parsley, chopped (8 g); 3 tbsp olive oil (45 ml); 2 tbsp fresh lemon juice (30 ml); 1 1/2 tbsp honey (32 g); 1 tbsp Dijon mustard (15 g); 1 tsp apple cider vinegar (5 ml); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g)

Description

Crunchy Cabbage Salad with Apple, Cranberries, Toasted Almonds & Honey Mustard is a colourful, refreshing salad made with shredded green and red cabbage, crisp apple, dried cranberries, creamy feta, toasted almonds, and fresh parsley. A homemade honey mustard dressing with lemon juice and Dijon mustard brings sweet, tangy flavour to every bite. Perfect for weekday lunches, family dinners, and holiday gatherings.

Ingredients

For the Salad:

4 cups green cabbage, finely shredded (300 g)

2 cups red cabbage, finely shredded (150 g)

1 large crisp apple, thinly sliced (180 g)

1/2 cup dried cranberries (75 g)

3/4 cup sliced almonds (70 g)

1/2 cup crumbled feta cheese (75 g)

2 tbsp fresh parsley, chopped (8 g)

For the Honey Mustard Dressing:

3 tbsp olive oil (45 ml)

2 tbsp fresh lemon juice (30 ml)

1 1/2 tbsp honey (32 g)

1 tbsp Dijon mustard (15 g)

1 tsp apple cider vinegar (5 ml)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

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Instructions

1. Heat a dry skillet over medium-low heat. Add the sliced almonds and toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and allow to cool.

2. Place the shredded green and red cabbage in a large serving bowl. Add the thinly sliced apple, dried cranberries, crumbled feta, and chopped parsley. Toss gently to combine.

3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.

4. Pour the honey mustard dressing over the cabbage mixture. Toss thoroughly until the ingredients are evenly coated.

5. Sprinkle the cooled toasted almonds over the salad just before serving to preserve their crunch.

6. Let the salad rest for 5–10 minutes to allow the flavours to come together. Toss gently once more and serve fresh.

Notes

Shred the cabbage into thin, even strips so the dressing coats it evenly while preserving its crunch. Honeycrisp, Pink Lady, and Granny Smith apples all work well. Choose a sweet apple for a milder flavour or Granny Smith for extra tartness. Toast the almonds carefully and stir frequently because sliced almonds can brown quickly. Cool the almonds completely before adding them to the salad. Slice the apple shortly before assembling. A little lemon juice can help reduce browning if preparing it ahead. For the crunchiest result, add the dressing shortly before serving and sprinkle the almonds over the salad at the last moment. Goat cheese can replace the feta, or omit the cheese for a dairy-free version. Toasted pecans, chopped walnuts, or sunflower seeds can replace the almonds. Serve alongside roasted chicken, grilled fish, baked salmon, or other savoury mains. For meal prep, store the shredded cabbage, dressing, toasted almonds, and sliced apple separately until ready to serve. Store leftover dressed salad in an airtight container in the refrigerator and enjoy within 1–2 days for the best quality. The dressing can be prepared up to 3 days ahead and refrigerated in a sealed container. Let it sit briefly at room temperature and whisk well before using.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Salad
Method: No-Cook
Cuisine: American