Red Cabbage and Apple Salad

Red Cabbage Salad With Apples
Red Cabbage Salad With Apples. Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 Servings

This red cabbage salad is a colorful combination of ingredients, including thinly sliced apple, dried cranberries, and optional toasted pecans. If you don't have dried cranberries on hand, raisins may be substituted. I used both red and green cabbage in the salad, but you may use all red cabbage.

The dressing is a slightly sweet mixture of vinegar, honey, oil, and Creole — or whole grain — mustard. It's an excellent salad to serve with pork chops, a pork loin roast, or baked ham. 

For the best flavor, prepare the red cabbage salad at least 2 or 3 hours in advance. Cover and refrigerate until serving time.

What You'll Need

  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon bold and spicy mustard or Creole mustard
  • 1/4 cup extra virgin olive oil
  • 2 medium unpeeled apples Gala, Red Delicious, or Fuji apples*
  • 2 tablespoons fresh lemon juice
  • 3 cups coarsely shredded red cabbage
  • 2 cups coarsely shredded green cabbage
  • 3/4 cup dried cranberries
  • 3/4 cup pecan halves, toasted, optional (see toasting instructions below)
  • salt and freshly ground pepper, to taste

How to Make It

Whisk both vinegars and mustard in small bowl. Gradually whisk in the honey and olive oil.

Wash the apples and leave them unpeeled or peel if desired. Core the apples and cut into quarters. Thinly slice the quarters crosswise. Alternatively, cut the apples into wedges and thinly slice the wedges. 

Toss the apple slices with the lemon juice, shredded cabbage, and dried cranberries. Add the honey mustard dressing and toss to coat the ingredients thoroughly.

Add salt and freshly ground black pepper, to taste.

Stir in pecans, if using. Refrigerate the salad and toss again before serving.

*Use sweet, crisp apples in the recipe.

How to Toast Pecans

Oven - Heat the oven to 400 F. Spread the pecan halves out in a single layer on a baking sheet. Toast in the oven for 4 to 6 minutes, turning halfway through. 

Stovetop - Put the pecans in a dry skillet over medium heat. Cook, turning frequently until lightly browned and aromatic.


  • Replace the dried cranberries or craisins with seedless raisins or golden raisins.
  • Replace the toasted pecans with toasted walnuts or slivered almonds.
  • Add a 2 to 4 tablespoons of cooked crumbled bacon to the salad.
  • Use a honey Dijon mustard or good quality whole grain mustard in place of the Creole mustard.

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