red cabbage salad

Warm Red Cabbage Salad

This quick red cabbage salad only takes a few minutes to prepare.  This is a diabetic appropriate gluten-free dish.  It does not hurt that it is vegan and heart healthy as well!


  • 1 tablespoon extra-virgin olive oil
  • 4 cups red cabbage, thinly sliced (about 1/4 large head)
  • 3/4 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly, ground pepper
  • 2 tablespoons chopped walnuts, toasted


  1. Heat oil in a large saucepan over medium heat.
  2. Add cabbage, caraway seeds and salt.
  3. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
  4. Remove from the heat.
  5. Add apple, shallot, vinegar, mustard and pepper and stir until combined.
  6. Serve sprinkled with toasted walnuts.

Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Enjoy this red cabbage salad as a side dish or main meal.

Serving size: generous 3/4 cup
Per serving: 76 calories; 4 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 14 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 681 IU vitamin A; 36 mg vitamin C; 34 mg calcium; 1 mg iron; 216 mg sodium; 194 mg potassium


Recipe From: EatingWell Magazine March/April 2007

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