Cabbage Apple Pistachio Salad (Printable)

Shaved cabbage and crisp apples tossed with pistachios in a bright orange-lemon dressing. Fresh, crunchy, and ready in minutes.

# What You’ll Need:

→ Salad

01 - 4 cups green cabbage, thinly shaved
02 - 1 cup red cabbage, thinly shaved
03 - 2 medium crisp apples (such as Honeycrisp or Granny Smith), cored and julienned
04 - 1/2 cup shelled pistachios, roughly chopped
05 - 1/3 cup fresh flat-leaf parsley, chopped
06 - 1/4 cup scallions, thinly sliced

→ Citrus Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed orange juice
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Zest of 1 orange

# How-To Steps:

01 - In a large mixing bowl, toss together the shaved green and red cabbage, julienned apples, chopped pistachios, parsley, and sliced scallions.
02 - In a small bowl or lidded jar, whisk together the extra-virgin olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, sea salt, black pepper, and orange zest until fully emulsified.
03 - Pour the citrus dressing over the salad and toss thoroughly to ensure every component is evenly coated.
04 - Allow the salad to sit at room temperature for 5 to 10 minutes so the flavors meld and the cabbage slightly softens.
05 - Serve immediately for the freshest crunch, or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The contrast of sweet apple and sharp cabbage will wake up your palate in a way that feels almost surprising.
  • It comes together in under twenty minutes with zero cooking, which means you get all the reward and none of the stove stress.
02 -
  • Slice the cabbage as thin as you possibly can, because thick shreds turn the salad into a chore to chew and defeat the whole point.
  • Add the dressing right before serving if you need it to stay crunchy for a crowd, since the acid will slowly break down the cabbage over time.
  • A mandoline makes quick work of both the cabbage and the apples, but guard your fingers because it will not forgive mistakes.
03 -
  • Soak the sliced apples in a splash of lemon water for five minutes if you are prepping ahead, and they will stay bright instead of browning.
  • Toast the pistachios in a dry pan for two minutes to wake up their oils, and you will wonder why you ever used them raw.

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