On the hunt for something different for lunch? This Shredded Cabbage Salad With Apples And Curry is sweet, salty, and crunchy in every bite.
When my husband and I bought our house years ago, it wasn’t because we fell in love with the house… not by a long shot. It’s because there was a river in the backyard. Private, shaded access to a major river 24 hours a day, seven days a week. We could fix the house piece by piece, and it needed a lot of fixing (in fact, it still does), but from March to October, we are down the bluff and sitting by our river, fishing, journaling, reading, climbing trees, and kayaking. We live in the desert, so it’s hot, and we definitely get in the water.
After a long, hot Saturday down by the river, there’s nothing I love more than a pile of crispy veggies, especially in summer. Give me all the tomato cucumber salads, massaged kale drizzled with dressing, and cabbage slaw with any number of chopped raw ingredients. I need the extra hydration and electrolytes that come with eating raw veggies, and in the peak of summer, I don’t want to heat up my kitchen any more than I need to.
This shredded cabbage salad with apples and curry has been on my short list of summer recipes for years. The sweet apples and golden raisins pair with the apple juice and cider vinegar dressing, while the raw cabbage and cashews give a crunchy base to the salad. The cilantro and curry powder are the unexpected ingredients in this recipe, and the combination provides a bright pop of flavor that will surprise and delight your taste buds. Enjoy this dish as a lovely summer lunch or as a dinner side after a long, hot day of recreation.
Is This Shredded Cabbage Salad With Apples And Curry Healthy?
Yes! All the fruits and vegetables in this salad are raw, which preserves all their nutritional benefits. Both cabbage and apples contain fiber and vitamins C and K, and cashews provide some protein. Raisins add some antioxidant power to the mix, and olive oil lends some healthy fat content. Overall, this salad has moderate amounts of calories and saturated fat, and it’s relatively high in fiber with plenty of nutritional value. It’s also suitable for vegans and gluten-free eaters. It doesn’t get much healthier than that!
The Case For Curry In A Cabbage Salad
If you’re reading the recipe right now thinking we’re nuts for suggesting you add curry powder to what would otherwise be a delicious cabbage and apple salad, let me make a case for why you shouldn’t leave it out.
Curry powder is a unique flavor, and part of its uniqueness is that it can taste both sweet and savory, depending on what you add it to. Many people make savory dishes with curry powder, such as rubbing it on meat before grilling or making a creamy chicken curry dish with vegetables, garlic, and ginger. It lends a rich, warm spiciness to savory dishes, with a complex hint of sweetness.
Like curry powder, this salad accomplishes both sweet and savory, so it’s really the perfect dish for curry powder. The mixture of apples and curry powder is kind of magical, and if you’ve never tried them together, you owe it to yourself to taste it. It gives apple-cinnamon vibes, but with a much deeper depth of flavor.
If you end up loving this salad, try curry powder in your next creamy coleslaw. I make a spicy curry coleslaw that absolutely no one expects, but everyone loves it.
How Do I Store Leftovers?
Keep leftover shredded cabbage and apple salad in an airtight container in the fridge for up to 3 days. It may still be edible after that, but the cabbage and apples will likely get soggy. Likewise, don’t freeze this dish unless you like soggy cabbage!
Serving Suggestions
This salad is so simple and light, I eat it by itself for lunch sometimes! It also makes a beautiful dinner side in the summer. Serve this salad alongside simple grilled meats, such as Orange-Lime Grilled Grouper or Grilled Chicken Tenders. To keep things vegan, pair this salad with your favorite plant-based protein. I like these Vegan Empanadas and this General Tso’s Tofu Recipe.
Ingredients
For the salad:
- 7 cups green cabbage
- 2 apples roughly chopped
- 1 cup roasted salted cashews
- ½ cup golden raisins
- ½ cup cilantro chopped, packed
- 1 pinch salt
For the dressing:
- ½ cup golden raisins loosely packed (75 grams)
- ¼ cup apple cider vinegar
- ¼ cup apple juice not from concentrate
- 1½ teaspoons curry powder
- 1 pinch salt
- 2 tablespoons + 2 teaspoons olive oil
Instructions
For the Salad:
- Add the cabbage, apples, cashews, ½ cup raisins, cilantro, and salt into a large bowl and mix well.
For the Dressing:
- Boil the remaining ½ cup of raisins with the apple cider vinegar and apple juice. After they have come to a boil, transfer them to a high-powered food processor and blend, stopping to scrape down the sides as necessary, until well mixed. Add in the curry and salt, and process. A little bit of chunkiness from the raisins is fine.
- While the food processor is running, stream in the olive oil, scraping down the sides if necessary.
- Pour the dressing over the salad and mix well. Serve immediately or chill, covered, until ready to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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