Warm Red Cabbage Salad
Warm Red Cabbage Salad
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette.
Ingredients
- 2 tablespoons walnuts toasted
- 1 tablespoon olive oil
- 4 cups red cabbage
- 3/4 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1 crisp, sweet apple, such as Honeycrisp or Fuji
- 1 shallot
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon ground black pepper
Instructions
- Wash all vegetables and pat dry.
- Toast walnuts (see tip below). Remove from pan and allow to cool completely before chopping into small pieces.
- Thinly slice cabbage and cut apple into matchsticks.
- Finely chop shallot.
- Heat oil in a large saucepan over medium heat.
- Add cabbage, caraway seeds and salt.
- Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Remove from heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined.
- Serve sprinkled with toasted walnuts.
Notes
Smart Shopping Tips
- When selecting cabbage, choose only heads that are compact and firm. They should have fresh, crisp leaves free of discoloration or deep cuts. The head should only contain a few loose outer leaves.
- The stem should be trimmed and fresh looking, not dry and cracked.
- Avoid purchasing precut or shredded cabbage. Once the cabbage is cut, it begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.
- To toast chopped walnuts, heat a small, dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant, 2 to 3 minutes.
- When cutting apples, place cut pieces into cool water with the juice of 1/2 lemon. The acid in the lemon will help keep the apples from oxidizing or darkening before you use them.
- Use 1/4 cup finely chopped red onion in place of the shallot.