Introduction

This vibrant Purple Cabbage & Apple Gut-Healing Salad is a refreshing and crunchy dish packed with fiber and flavor. With a tangy apple cider vinaigrette and optional sweet and nutty additions, it’s perfect for boosting digestion and adding color to your meal.

A close-up view of a salad on a white plate shows a base layer of bright purple shredded cabbage with shiny, curly textures. On top, there are several thin slices of radish with white centers and pink edges, scattered around. Small green leaves are spread over the cabbage and radish slices, adding pops of color. Some small cubes of a creamy beige ingredient are mixed in. The plate sits on a white marbled surface, giving a clean, fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head of purple cabbage, shredded
2 medium apples, thinly sliced (any variety)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup for a vegan option)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped walnuts (optional, for crunch)
1/4 cup dried cranberries (optional, for a touch of sweetness)

Instructions

Step 1: Shred the purple cabbage using a sharp knife or mandoline. For convenience, pre-shredded cabbage from the store works well too.
Step 2: Thinly slice the apples, leaving the skin on to add extra fiber. To prevent browning, toss the slices in a little lemon juice if desired.
Step 3: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to make the dressing. Taste and adjust the seasoning as needed.
Step 4: In a large bowl, combine the shredded cabbage, sliced apples, chopped walnuts, and dried cranberries if using. Pour the dressing over and toss well to coat everything evenly.
Step 5: Serve the salad immediately for the best crunch and freshness. If preparing in advance, keep the dressing separate until ready to eat.

Tips & Variations

Use lemon juice on apple slices to keep them from browning and add a fresh citrus note.
Swap walnuts for pecans or almonds for a different crunch.
Try adding fresh herbs like parsley or mint to brighten the salad.
Replace dried cranberries with raisins or chopped dates for varied sweetness.
For a vegan version, use maple syrup instead of honey in the dressing.

Storage

Store any leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss just before serving to maintain crisp textures. If the salad softens, give it a quick stir while refrigerated to redistribute flavors.

How to Serve

A white bowl holds a colorful salad featuring thin spiralized strands of deep purple cabbage at the base, mixed with crisp, thin slices of red apple with white flesh, arranged evenly throughout the cabbage. Bright green parsley leaves are scattered on top and around the salad, adding fresh bursts of color and texture. The salad sits on a white cloth over a white marbled surface, with a silver fork resting on the bowl’s edge. Around the bowl, there are whole and halved red apples and additional parsley sprigs, enhancing the natural and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage instead of purple cabbage?

Yes, green cabbage works fine and will provide a slightly milder flavor and different color.

Is this salad suitable for meal prep?

Absolutely! To keep the salad crisp, store the dressing separately and combine just before eating.