Red Cabbage Salad with Green Apples
4 servings
30 minutes
Red cabbage salad with green apples is a vibrant combination of freshness and crunchiness, perfectly fitting into the concept of light and healthy dishes in American cuisine. This salad embodies a play of textures: juicy, slightly sweet cabbage gently contrasts with the tartness of green apples, while a delicate dressing of mayonnaise and apple cider vinegar provides a harmonious balance of flavors. Historically, such salads emerged in America as simple yet vitamin-rich side dishes for meat meals. Its lightness makes it versatile: it is good as a standalone dish or as an addition to the main menu. It is recommended to serve the salad chilled to emphasize its refreshing character and enhance its flavor.
1
Finely shred the cabbage. Peel the apples and remove the cores, then grate them on a coarse grater.
- Red cabbage: 700 g
- Green apples: 2 pieces
2
In a large bowl, mix mayonnaise and vinegar.
- Light mayonnaise: 120 g
- Apple cider vinegar: 2 tablespoons
3
Add cabbage and apples to the dressing. Salt and pepper to taste. Mix well.
- Red cabbage: 700 g
- Green apples: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
