Red Cabbage and Apple Salad with Ginger Vinagrette

  • Red Cabbage and Apple Salad with Ginger Vinagrette

  • I love raw cabbage and apples, and I love vinegar and ginger too… Maybe not every day, but definitely once or twice a week. I found this recipe and it is really delish, a definite taste bud thriller! Very easy to prepare and you probably have most of your ingredients on hand!

  • Little did I know how good for you Red Cabbage really is. There is a great Ukranian 24 hour restaurant in NYC on 2nd Ave and 9th st in the East village. They make the the best “Red Cabbage and Horseradish”. When I am there I order it every time. Check them out next time you are in the city! They even have a cookbook!

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 cups packed shredded red cabbage
  • 2 cups packed shredded Napa cabbage
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup golden raisins, plumped in hot water
  • 1/4 cup toasted, unsalted sunflower seeds

1. Whisk together first 5 ingredients (through garlic) in a small bowl. Whisk in olive oil, salt, and pepper; set aside.

2. Toss cabbages together in a large serving bowl. Toss apple slices with lemon juice to keep from browning.

3. Add apple, raisins, and half the sunflower seeds to cabbage. Toss with the dressing. Garnish servings with remaining seeds.

  • Prep Time:
  • Yield: Makes 4 servings (serving size: 1 1/4 cups salad)

Nutritional Information

Calories per serving: 215
Fat per serving: 15g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 4g
Protein per serving: 3g
Carbohydrates per serving: 20g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 119mg
Calcium per serving: 50mg

Thanks for the photo Yunhee Kim and Thanks to for the recipe!