Warm Apple Cabbage Salad Recipe with Pecans

How to make apple and cabbage salad with a simple apple cider dressing. Jump to the Warm Apple Cabbage Salad Recipe with Pecans or read on to see our tips for making it.

Warm Apple Cabbage Salad Recipe with Pecans

This salad comes together in no time. The cabbage and apples are lightly cooked in a skillet with garlic and celery. The cabbage will wilt, but will still have crunch. It only takes a few minutes. Then we toss everything in a simple dressing made with apple cider vinegar and Dijon mustard.

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You could stop there, but adding a handful of pecans, dried cranberries and feta cheese is a pretty good idea. We love serving the cabbage salad warm, but you can cover, refrigerate and serve cold.

How to make warm apple and cabbage salad with pecans

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Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Warm Apple Cabbage Salad Recipe with Pecans

  • PREP
  • COOK

We just love this warmed red cabbage and apple salad with dried cranberries, pecans and feta cheese. It’s versatile, too – you can add what you love. Instead of pecans, try walnuts or hazelnuts. Or instead of the cranberries – dried cherries, golden raisins and dried blueberries are wonderful.

Makes 4 servings

You Will Need


2 tablespoons olive oil

1 cup thinly sliced celery hearts (3 to 4 stalks)

4 cups thinly sliced red cabbage (1 small head)

1 garlic clove, minced

1 apple, cored and sliced into 1/4 inch matchsticks

1/4 cup dried fruit like cranberries, cherries, apricots or raisins

1/4 cup toasted nuts like pecan halves, walnuts or pistachios

1/4 cup crumbled feta cheese

Salt and fresh ground black pepper

Cider Dressing

1 teaspoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon pure honey

Salt and fresh ground black pepper


  • Wilt Cabbage
  • Heat the oil in a large skillet over moderately high heat. Add the celery and cook until starting to soften, about 2 minutes. Stir in the cabbage, garlic and 1/4 teaspoon of salt then cook for about 1 minute. Add the apple and cook for 2 to 3 minutes or until softened, but not mushy.

    • Make Salad
    • While the vegetables cook, make the dressing. In the bottom of a serving bowl, whisk the mustard, apple cider vinegar, olive oil and honey together. Season with salt and fresh ground black pepper. Add the cabbage, apple and celery mixture then toss to coat.

      Mix in dried fruit, nuts and cheese. Serve warm.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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6 comments… Leave a Comment
  • Kate March 10, 2018, 10:47 pm

    This has turned into a regular at our house. First time I made it I had really small green and red cabbages from my CSA. So I used both the green and red and it still came out great. Since then I have made it many times with only green cabbage. I cook the cabbage a little longer since I like it more tender. I don’t use the celery since I don’t feel it’s necessary. I haven’t used the feta, only because I haven’t had it at home when I’ve made this but really want to try it with feta or chèvre. The dressing, cranberries and apples really make this dish. Not to mention it’s really simple to make! Love it!

  • Elen Grey June 17, 2012, 1:53 pm

    Joanne – I made a completely raw version of this salad (toasted the nuts) for Father’s Day lunch yesterday, as a side with grilled turkey sausages. It was delicious. Super Techlet took some home for work this week. I’m eating it as a lunch today. I will be making the warm version this fall, as the weather cools. Also, my Michigander sister made your rib recipe for her man for Father’s Day. Absolutely divine, she said. Cheers!

  • Lora Sambora November 19, 2011, 5:02 pm

    Just made the warm cabbage and apple salad to accompany my roasted chicken and roasted garlic mashed potatoes…yum! I keep taking hits off it! Also…kudos to your Nutella bread pudding and squash soup—keep the GREAT recipes comin! We can’t get enough!!!

    • inspiredtaste November 19, 2011, 6:21 pm

      Awesome — You are making us hungry with all that talk about garlic mashed potatoes! So happy you enjoyed the recipe, Lora!

  • Bev Weidner November 10, 2011, 10:17 am

    look. at. that. omg.

  • Karen @ Tasty Trials November 10, 2011, 9:33 am

    It’s dishes like this that make me so happy for fall! Gorgeous salad and perfect combo of ingredients!


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