Red Cabbage & Apple Slaw with Toasted Walnuts
Recipe type: Salad, Side Dish
Cuisine: American, Fall
Prep time: 
Total time: 
Serves: 8
I love serving a crisp, refreshing slaw with cheese or meat-heavy main courses. This one is perfect for fall gatherings.
  • ⅓ c. Apple Cider Vinegar
  • 1 Tbsp. Brown Sugar
  • ½ tsp. Fennel Seeds, crushed using mortar and pestle
  • 1 Tbsp. Dijon Mustard
  • ½ head Red Cabbage
  • 2 Apples (I used Honeycrisp, but any firm, crisp apple would work)
  • ¼ large Red Onion, very thinly sliced
  • ¾ c. coarsely chopped Walnuts, toasted and cooled
  • ⅓ c. Extra Virgin Olive Oil
  1. Combine vinegar, sugar, fennel, and mustard in a very large bowl. Whisk to combine, season with salt and black pepper.
  2. Peel and julienne the apples. Toss the apple "sticks" in the vinegar mixture. The acid will prevent them from browning while you prepare the remaining ingredients.
  3. Cut the cabbage half in half. Remove the core and slice the cabbage, crosswise, into very thin strips. Add to bowl, along with the onion.
  4. Toss to combine. Add olive oil and toss to coat. Taste. Season with salt and freshly ground black pepper. Add the walnuts and toss once more. I like slaws served cold, so I'd recommend refrigerating the slaw for an hour or so before serving.
Recipe by strawberryplum at