Cabbage and Apple Salad

106 Reviews
95% would make this recipe again

A salad of cabbage and apples in a sweet-sour dressing.

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Preparation : 10 min Cooking : 5 min Standing : 1 h
240 calories/serving

Ingredients

1/4 cup white vinegar 65 mL
2 tbsp brown sugar 26 g
2 tbsp canola oil 30 mL
1/4 cup water 65 mL
1/4 cup mayonnaise 60 g
3/4 tsp paprika 2 g
5 cups green cabbage, or Savoy, thinly sliced 400 g
4 green onions/scallions, thinly sliced
1 apples, green, Granny Smith type, thinly sliced 180 g
1 pinch salt [optional] 0.2 g

Before you start

A mandolin will make slicing easier.

Method

  1. Put the vinegar, brown sugar, oil and water in a saucepan. Heat 4 min over medium heat. Remove the pan from the heat then add the mayonnaise, paprika, salt, and pepper and mix well. Set aside.
  2. Prepare the cabbage and green onions. Thinly slice them and put the slices in a salad bowl. Peel, core and thinly slice the apple(s), then add the slices to the bowl. Pour in the vinaigrette and mix well. Adjust the seasoning.
  3. Cover with plastic wrap and chill in the refrigerator for at least 1 h before serving.

Observations

The salad can be kept up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

240

Fat

19 g

29 %

Saturated 2.3 g
+ Trans 0.2 g

12 %

Cholesterol

10 mg

Sodium

110 mg

5 %

Carbohydrate

19 g

6 %

Fibre

4 g

14 %

Sugars

12 g

Net Carbs

15 g

Protein

2 g

Vitamin A

16 %

Vitamin C

49 %

Calcium

4 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 3 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

106 Reviews (102 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

In the absence of a vegetable slicer, I used a knife and sliced the cabbage thin. Very tasty dish.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

At first I was unsure about this one. But, it was really good! My 2 year old even enjoyed it.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

This was excellent and different.

Useful 0

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