I am always tossing together quick salad combinations and on this day I was craving cabbage and something crunchy! This is a simple salad base and I will eat as is or you can add red onions, protein, seeds, and or cheese if desired. I like to make a big batch of the cabbage and customize it with whatever strikes my mood at the time. I do this a lot with salads in the summer, making a based of salad that will keep 2-3 days and eating it for lunch and or dinner or when we need something quick and customize as we go. I did this all the time last summer with quinoa salads. This salad is not only great as a main coarse but also a side or can be made ahead for a buffet, adding the apples and toppings just before putting out.
Apple Cabbage Salad
Makes 6-8 servings
1 head of red cabbage, cored and thinly sliced
2 apples (used Gala, also like Granny Smith)
1/2c walnuts, rough chopped
1/2c dried goji berries or dried cranberries
1/4c apple cider vinegar
2 TBSP raw agave
sea salt and black pepper to taste
2 TBSP lemon juice, optional for tossing with apples
In a large bowl mix together vinegar and agave. Add cabbage and toss to evenly coat. If making ahead place in the refrigerator until ready to eat. When ready to eat slice apples and if desired mix lemon juice with 2 tablespoons of water and toss apple with the lemon water. Top or toss salad with apples, walnuts, goji berries/dried cranberries, and season with salt and pepper to taste. You can toss it all together ahead but the purple cabbage will color the apples and if it sits too long the nuts will lose their crunch. Enjoy!