Red cabbage salad with apples a quick and juicy slaw

Last Updated on January 29, 2021

This red cabbage salad recipe is perfect as a fresh dinner starter or a quick lunch on the go.

It tastes delicious and is full of bright colors from the purple cabbage, apples, and carrots. And as usual with my recipes for busy people this red cabbage slaw is quick and easy – ready within a few minutes.

Other than typical coleslaw recipes this recipe is especially low in calories and fat as I don’t use any cream or egg yolks. On top of that this red cruciferous vegetable comes with a vast array of health benefits. More about this at the end of the blog post.

Ingredients you’ll need

Ingredient notes:

• vegetables: red cabbage, carrots
• fruits: apples
• dressing: Dijon mustard, olive oil, Balsamic vinegar, sweetener of choice
• herbs: parsley (optional)

Step by step photos

Step 1: Put red cabbage chunks, chopped carrot and apple pieces in a food processor.

Step 2: Add parsley, balsamic vinegar, yellow mustard, olive oil and sweetener. I’m using date paste.

Step 3: Process for a few seconds according to your preference.
In my Thermomix it takes 5 seconds at speed 4.

Serve it like that as a starter garnished with some greens like parsley. For best taste let it sit in your fridge for an hour. But I serve it mostly immediately.

Sometimes I combine this slaw with watercress when I get it in my organic subscription box. Did you know that watercress upholds the No. 1 spot by researchers (2) as the most nutrient-dense among fruits and vegetables?

Or add it to a buddha bowl for a quick lunch with baked sweet potatoes, watercress and a creamy pea dip. 

Watch to make the recipe!

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Here comes the simple recipe.

Red cabbage salad with apples

Print Recipe

A delicious and crunchy slaw recipe

• Author: Gabi Rupp
• Prep Time: 5
• Total Time: 5

Ingredients

Scale 1x2x3x

• 500 g red cabbage in chunks
• 250 g apples cut in pieces
• 1–2 medium carrots cut in pieces
• 1/2 bunch of parsley (put some aside for garnish)

Red cabbage salad dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon whole grain or yellow mustard
• 1 tablespoon olive oil (optional)
• salt, pepper to taste
• 1 teaspoon date paste or maple syrup (optional)

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Instructions

1. Put all ingredients in a food processor and chop according to your preferences.
2. Process for a few seconds. In my Thermomix it takes 5 seconds (speed 4).
3. Garnish with some parsley or watercress.

Notes

• Tip: let it sit in your fridge for an hour before serving

Nutrition

• Serving Size: 4

Red cabbage health benefits

While most of us are used to eat green cabbage (think about my famous cabbage soup) – I highly recommend trying red cabbage because of its robust hearty flavor and added nutritional benefits.

200 g/ 7 oz. of red cabbage cover already the daily recommended amounts of vitamin C – that’s more than the same amount of white cabbage has to offer. But that’s not all. It contains also high amounts of vitamin K – an essential vitamin required for blood clotting and protein modification. On top of that red cabbage contains plenty of Selenium, Magnesium, and Pottasium.

Also, its high content of fibers is a big plus, resulting not only in a higher satiation effect but also in stimulating a “lazy” digestion.

Number 1 antioxidant bargain in the world

Especially striking is its high content of protective phytonutrients, which give the red cabbage its typical color and provide a pile of health benefits: the so-called antioxidants like Bioflavonoids, Chlorophyll, Indoles und Phenole, and the natural pigment Anthocyanins protect cells. (1)

That’s why purple cabbage can play a potentially preventative and therapeutic role in a number of human diseases.

Dr. Michael Greger from nutritionfacts.org calls red or purple cabbage the “number 1 antioxidant bargain in the world”. As cheap as you can get it, it is packed with antioxidants giving the expensive goji berries or acai berries a hard time to compete. (2)

Convinced? Then keep their recipe at hand.

From the side dish to the main dish 

A great variation of this slaw is to add cooked grains like bulgur or millet to it resulting in a satiating main dish deluxe.

Check out my Thai salad with millet and peanut butter dressing.

Or how about a mouth-watering red cabbage stir fry with sun-dried tomatoes?

How do you like this plant-based salad inspiration? Let me know in the comment section below!