Apple Cabbage Salad with Cider Vinaigrette

Prep Time:

20 minutes




  • 5 cups of thinly sliced red cabbage (about ¼ of a head)
  • 1 cup lettuce (red leaf or romaine works)
  • 2 medium apples, preferably crunchy and crisp apples, eg. honey crisp, gala
  • 2 medium carrots peeled into ribbons
  • 2 cups cauliflower, finely chopped
  • ½ cup scallions, thinly sliced
  • 3 tablespoons canola, vegetable, safflower, or a mild nut oil
  • 1 ½ tablespoons mayonnaise
  • 1 ½ teaspoons brown sugar
  • ¼ teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • Pinch of salt
  • 5 grinds of fresh black pepper
  • ½ cup pepitas, toasted



1. Combine the cabbage, lettuce, apples, carrots, cauliflower, and scallions in a large serving bowl. Toss several times so that the carrot ribbons tangle with the cabbage shreds and lettuce leaves, and the apples and bits of cauliflower settle throughout rather than at the bottom of the bowl.

2.In a small bowl or spouted measuring cup, briskly whisk together the mayonnaise and oil until completely smooth. Add the sugar and mustard and whisk again. Finally, whip in the vinegar, salt and pepper until the whole of it emulsifies into the dressing. Pour the vinaigrette over the salad, scatter the pepitas, into the bowl, and toss again to combine everything. Serve immediately.