Red cabbage and apple slaw is my favorite slaw recipe ever! Delicious, crunchy, sweet, and sour salad. It looks beautiful on the table, just look at these colors! Its taste will delight you! All ingredients go extremely well together – sweet red cabbage and apple, sweet and sour pomegranate, crunchy walnuts, and a simple vinaigrette. This slaw is made with just a couple of ingredients and yet tastes amazing!
This red cabbage slaw is super easy and consists of only 4 main ingredients (red cabbage, pomegranate, apple, and walnuts) and 3 vinaigrette ingredients (olive oil, lemon juice, red wine vinegar).
Instead of pomegranate, you could substitute dried cranberries.
Instead of walnuts, pecans would also be great.
What kind of apples are best for this slaw: the best would be sweet apples, like for example Gala.
How to make red cabbage apple slaw step by step:
These are complete instructions. Scroll down for printable recipe card.
STEP 1: Remove seeds from 1 pomegranate fruit. The picture above shows my favorite way to do it – definitely less messy than just cutting it in half like I used to do!
How to cut pomegranate: remove the top of the pomegranate, make shallow cuts along the ridges of the pomegranate down toward the bottom of the fruit (from blossom end to stem end). Break the pomegranate apart and separate into sections. De-seed the segments.
I have a separate post with detailed instructions on how to cut and de-seed a pomegranate, along with a video. Click here to see it: how to cut a pomegranate.
STEP 2: Cut 14oz/400g red cabbage into thin strips (as thinly as possible). You should have about 5 cups loosely packed shredded cabbage. You can also shred it in a food processor but I’ve found the best way to do it is by hand or on a mandoline.
STEP 3: Grate 1 large sweet apple (or 1.5 medium/small apples) on the large holes of a box grater (skin-on is fine). I used Gala variety.
STEP 4: Combine all the salad ingredients in a big bowl. Toast 1 cup walnuts (3.5oz/100g) on a dry pan until fragrant and lightly browned, take off the pan immediately (this step is optional).
STEP 5: Season the salad with salt and pepper to taste and 4 Tbsp olive oil, 3 Tbsp lemon juice and 2 Tbs red wine vinegar. Stir everything together. Enjoy!
It’s worth leaving the slaw for a minimum of 1 hour, and better for 2-3 hours (or even longer), to allow the flavors to come together and the red cabbage and walnuts to soften.
Keep this salad in the fridge for up to 48 hours (preferably to 24 hours). It keeps very well and tastes very good the next day.
What to serve it with:
This slaw goes well with many dishes, for example:
- Roasted duck
- Roast goose
- Cranberry balsamic chicken
- Balsamic chicken with figs
- Turkey roulade with butternut squash, mushroom and cranberry stuffing
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Red cabbage, apple, pomegranate and walnut salad
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- 14 oz red cabbage (400g) about 5 cups loosely packed shredded cabbage
- 1 pomegranate
- 1 large sweet apple or 1.5 medium/small apples
- 1 cup walnuts (3.5oz/100g)
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- salt and black pepper to taste
- Cut the red cabbage into thin strips (as thinly as possible). You can also shred it in a food processor but I've found the best way to do it is by hand or on a mandoline.
- Grate the apple on the large holes of a box grater (skin-on is fine).
- Remove the seeds from the pomegranate fruit.
- Toast the nuts on a dry pan until fragrant and lightly browned, take off the pan immediately. (this step is optional).
- Combine all the salad ingredients, season with salt and pepper to taste.
- This salad taste best after a couple of hours. The cabbage and walnuts will be more soft and the flavors come together beautifully. It’s also very good the next day (store it in the fridge).
- The most important is to cut the cabbage very thinly.
- Calories count = 1 serving (1/8 of the recipe). This is only an estimate!