Warm Apple Cabbage Salad with Pecans

This warm apple and cabbage salad is packed with flavor. It also comes together in about 20 minutes! Jump to the Warm Apple Cabbage Salad Recipe or read on to see our tips for making it.

Warm Apple Cabbage Salad Recipe with Pecans

How to Make Warm Apple and Cabbage Salad

Most often, we see salads that are cool and crisp — take this apple and celery salad, for example. It’s packed with crisp apples, crunchy celery, and fennel. It’s delicious, but that doesn’t mean there isn’t room for a warm salad in our lives every once in a while!

For this warm apple salad, we lightly cook apples and cabbage with some garlic and celery. The cabbage wilts ever so slightly, but retains a bit of crunch. We love cooked cabbage around here, have you seen our lemon garlic sautéed cabbage or this fried cabbage with bacon?

When the apples and cabbage are slightly wilted, we take them off of the heat and toss them with a simple dressing made with apple cider vinegar and Dijon mustard.

You could stop there, but to add a bit more texture and crunch, we love to add a handful of pecans, dried cranberries, and feta cheese.

How to make warm apple and cabbage salad with pecans

More Simple Salads

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 with Pecans

  • PREP
  • COOK
  • TOTAL

We just love this warm 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

Salad

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

Directions

  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

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!

    Reply
  • 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!

    Reply
  • 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!!!

    Reply
    • 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!

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

    look. at. that. omg.

    Reply
  • 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!

    Reply

Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: