This is a salad I’ve wanted to share with you since…well, the fall. Yes, it screams fall, doesn’t it? Well, if you follow me on Instagram, you may have seen that I received a box full of gorgeous Piñata apples from one of my favorite clients, Stemilt. To be honest, they were so delicious, I hardly had the chance to experiment with them in the kitchen. They are amazingly sweet and crisp. So, with one apple left, I decided I’d have to incorporate it into my favorite slaw.
I’m one of those people who find chopping therapeutic. I put on some great music and just focus on enjoying the process. What I’m getting at is, there’s lots of chopping in creating this salad, but so worth it. Really and truly. You could certainly try using a box grater, (I use it for the carrots), but you’ll get a finer texture that won’t look quite the same.
What if I tell you this slaw is loaded with bits of sweet apple, buttery pecans, nutty sunflower seeds and salty creamy crumbles of blue cheese, then topped with a Dijon and maple vinaigrette? Yeah, I knew you’d change your mind about all of that chopping!
Red Cabbage and Brussels Sprouts Slaw
Ingredients
- 3/4 to 1 pound red cabbage coarsely shredded
- 3/4 to 1 pound brussels sprouts ends trimmed and shredded
- 2 medium carrots grated
- 1 large Piñata apple cut into matchsticks
- 1/2 cup pecan halves
- 1/4 cup raw sunflower seeds
- 4 ounces blue cheese crumbles omit to keep vegan
- <b>Dijon Maple Vinaigrette</b>
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1/4 cup raw unfiltered apple cider vinegar
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine the dressing ingredients and set aside.
- In a large bowl (I use the largest I have so that there's room to toss), combine the shredded cabbage, brussels sprouts, carrots and apple matchsticks. Add the dressing and give it a good toss to coat. Add the remaining pecans, sunflower seeds and blue cheese crumbles and toss again lightly.
Notes
Take a peek at some these yummy salads using red cabbage:
Vegan Rainbow Power Greens Salad with Black Eyed Peas from Cotter Crunch
Crispy Red Cabbage and Grape Salad from Green Kitchen Stories
Crunchy Kale Mandarin Salad with Lemon Poppyseed Dressing from The Roasted Root
Delicious dressing on a crunchy salad. Thanks for a great recipe. I didn’t have the blue cheese or apple due to limited shopping but this was still yummy.
I’m so glad you enjoyed this, Kim! Thank you for taking the time to comment!
Where would I find your nutrition label for this recipe. I am diabetic and need to see the carb/sugar content. Thank you.
Hello Liesl! I don’t currently publish nutritional information, but there are some online resources like myfitnesspal.com where you can plug in recipe links to calculate for you. Hope that helps!
Delish I added fresh shaved ginger and blueberries!
So glad you liked it, Melissa!
Caroline, this looks gorgeous. Love all the textures and the combination of flavors. I also love prep work in the kitchen. Now, if only I loved cleaning just as much ;)
Ahhh…yup…cleaning up is the worst!
love all the crunchy goodness in the salad
Thank you, Nicole! Me too…they are the best part!
Mmmm! I want!
:) Thanks, Heather!
Brussels sprouts salads have recently become a favourite of mine. And that sweet mustardy dressing sounds delish!
Me too, Rebecca! I’ve remade this salad so many times lately…it’s yummy.
Yum. I have found Pinata apples around here a few times and they are so good! I love their crunch and juicy-ness. And I think they tend to brown slower than other apples. Good slaws are an essential recipe to have – thanks for sharing it Caroline!
Yes! I’ve noticed that too, Amanda. Piñatas don’t seem to oxidize the way a lot of apples do. In this slaw, the apple cider vinegar keeps them fresh, too. Thanks for your sweet words dear friend!