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Shaved Savoy Cabbage Salad with Ginger-Dijon Vinaigrette

Savory Shaved Savoy Cabbage Salad with Ginger-Dijon Vinaigrette

This Shaved Savoy Cabbage Salad with Ginger-Dijon Vinaigrette combines tender cabbage and crisp apples for a delicious, refreshing vegan-friendly dish.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Savoy Cabbage Can substitute with regular green cabbage if unavailable.
  • 2 medium Apples Honeycrisp or Fuji preferred; Granny Smith for tartness.
For the Vinaigrette
  • 1/4 cup Olive Oil Adds richness and smooth mouthfeel.
  • 2 tablespoons Dijon Mustard Provides tangy kick.
  • 1 tablespoon Fresh Ginger Grated, adds warmth and zest.
  • 2 tablespoons Apple Cider Vinegar For fruity acidity.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1/4 teaspoon Black Pepper Enhances overall flavor.

Equipment

  • mixing bowl
  • Whisk
  • Salad Tongs

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Remove the core of the Savoy cabbage and slice it thinly into ¼ inch shavings. Core the apples and slice uniformly. Place cabbage and apples in a large mixing bowl.
  2. Make the Ginger-Dijon Vinaigrette: Whisk together olive oil, Dijon mustard, grated ginger, and apple cider vinegar until smooth.
  3. Combine Salad Ingredients: Pour the vinaigrette over the cabbage and apple mixture. Toss using tongs until evenly coated.
  4. Let the Salad Rest: Allow the salad to rest for about 10 minutes at room temperature for flavors to meld.
  5. Serve and Enjoy: Transfer salad to a serving bowl or plates. Optional: Top with nuts or seeds for extra texture.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 7gVitamin A: 1000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Best enjoyed fresh, but leftover salad can be stored in an airtight container in the fridge for up to 3 days. Dressing can be made ahead and stored in the fridge for up to a week.

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