Salad: United States – Cider-Snap Cabbage and Apple Crunch

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

6 cups thinly sliced green cabbage (about 1 / 2 medium head)
2 cups thinly sliced red cabbage (about 140 g)
1 Granny Smith apple, cut into matchsticks
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 / 4 small red onion, very thinly sliced
2 scallions, thinly sliced
1 / 4 cup chopped fresh dill (about 15 g)
1 / 4 cup chopped flat-leaf parsley (about 15 g)
1 / 3 cup roasted salted sunflower seeds (about 45 g)
1 tsp kosher salt (for salting cabbage)
3 tbsp apple cider vinegar (45 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp finely grated lemon zest
1 tbsp Dijon mustard (15 ml)
1 to 1 1 / 2 tsp honey
1 / 2 tsp celery seed
1 / 4 tsp kosher salt (for dressing), plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)
1 / 3 cup neutral oil (sunflower, canola, or grapeseed) (80 ml)

Instructions

In a large bowl, toss the green and red cabbage with 1 tsp kosher salt. Let sit 10 minutes to draw out excess moisture, then drain off liquid and gently blot or squeeze to dry.
In a jar or bowl, combine apple cider vinegar, lemon juice, lemon zest, Dijon, honey, celery seed, 1/4 tsp kosher salt, black pepper, and red pepper flakes (if using). Whisk while slowly streaming in the oil until emulsified.
Add the cabbage, apple, radishes, celery, red onion, and scallions to a large bowl. Pour over the dressing and toss until lightly and evenly coated.
Fold in the dill, parsley, and sunflower seeds. Taste and adjust with more salt, vinegar, or honey to balance.
Chill 15–30 minutes to meld flavors. Serve cold alongside hot, crispy fried chicken for a bright, crunchy, and tangy counterpoint.