Quick Pickled Red Cabbage and Apple Salad with Walnuts

Quick Pickled Red Cabbage and Apple Salad with Walnuts

A zesty, relish-like pickled cabbage that is especially light because there is no oil in the dressing. Serve with sausages or roast meats, or even veggie burgers.


  • Half a head red cabbage (enough cabbage to make 3–4 cups, shredded)
  • 1/4 red onion, large, peeled, very thinly sliced (to make 1/4 to 1/3 cup)
  • 1/2 cup cider vinegar
  • 1 tablespoon brown sugar, light or cane sugar, raw
  • 1 Granny Smith apple, crisp, peeled, halved, cored, cut into 1/4-inch slices
  • 1 carrot, large, peeled, thinly sliced into 1/4-inch pieces (about 1 cup)
  • 1/2 cup California walnuts, coarsely chopped, toasted
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground


  1. Cut the cabbage half into three or four wedges and, if necessary, cut away and discard the tough white core. Slice the wedges into thin shreds, using either a sharp knife or the thin slicing disk of a food processor. Put the cabbage and onions into a large bowl.
  2. Put the vinegar and sugar in a small saucepan and warm over medium-low heat just until sugar is dissolved. Pour over the cabbage and onions then stir and toss to combine. Let it sit for an hour or two, tossing occasionally.
  3. Shortly before serving, add the apple, carrot, walnuts, parsley, salt and pepper to the cabbage mixture and toss to combine. Serve at room temperature.