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finished cabbage apple salad featured image

Cabbage Apple Salad with Mustard Vinaigrette

  • Author: Gianna Nebbia
  • Total Time: 20 minutes
  • Yield: 8 as a side dish 1x
  • Category: salads and sides
  • Method: chopping
  • Cuisine: American
  • Diet: Vegetarian


  • 1/2 of a head of green cabbage, sliced
  • 1 apple, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1/2 of a red onion, thinly sliced
  • 1/2 cup of walnuts, finely chopped
  • 1/3 cup of White Vinegar
  • 1/3 cup of olive oil
  • 2 tablespoons of country dijon mustard
  • 2 teaspoons of agave
  • 1.5 teaspoons of fennel seeds, toasted and ground up
  • 1 tablespoon of kosher salt
  • 2 teaspoons of fresh black pepper
  • 1/2 cup of fresh parsley, chopped


  1. Slice the cabbage, apple, red onion, and jalapeno as thinly as you can. Place the sliced ingredients in a very large mixing bowl and set it aside.
  2. Make the dressing. Finely chop the walnuts and parsley and place them in a medium bowl with the olive oil.
  3. Toast the fennel seeds over low heat in a small pan, for just 1 minute, taking care not to let them burn. Once they're fragrant and toasty, use a mortar and pestle or even a drink muddler to crush and grind them as finely as possible. Add them to the bowl with the parsley, walnuts, and olive oil. Wait 1 minute to allow the fennel to flavor the oil  Then add the vinegar, dijon, agave, salt, and pepper. 
  4. Add the delicious dressing to the the apple cabbage salad mixture and toss it all up until well combined.
  5. Taste for seasoning, specifically for salt and vinegar.

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