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Cabbage, Apple and Cranberry Salad

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Serves 8 | Prep Time 5 min | Cook Time

Why I Love This Recipe

FEATURING: Cabbage, green onions, cilantro, garlic scape or garlic.

A quick and easy recipe only slightly adapted from the blog Ricardo (! If you are using older cabbage, let it sit in the fridge 15-20 min before serving and adding apples and cranberries.

Ingredients You'll Need

1 small cabbage (green or red)
4 green onions, thinly sliced
1/4 cup (60 ml) chopped cilantro (optional)
1 garlic scape (or 1 small garlic clove, peeled and finely chopped)
1/4 cup (60 ml) olive oil
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
1 apple (ex: Cortland), cored and thinly sliced or diced
1/2 cup (125 ml) dried cranberries, finely chopped
Salt and pepper, to taste


Cut the cabbage into quarters, keeping the core. With a mandoline (or with a knife), thinly slice the cabbage wedges to get 8 cups of shredded cabbage. Place in a large bowl. Add the onions, cilantro and garlic.
In a small bowl, combine the oil, vinegar and maple syrup. Season with salt and pepper. Pour over vegetables and toss well.
When ready to serve, add the apple and cranberries.

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