Fresh Cabbage and Apple Salad

I absolutely adore dishes that don’t take themselves too seriously. No fancy presentation, no complex sauces, no expectations. Just chop, mix, taste.
And suddenly, you find yourself reaching for a second bowl. This salad is just like that. The cabbage is crunchy, the apple adds a tangy twist, everything is fresh, light, and vibrant. It’s not meant to be analyzed — it’s meant to be enjoyed.

Honestly, I love that it’s not trying to be “festive.” It’s just for any ordinary day that needs a little brightening.

Fresh Cabbage and Apple Salad

150kcal

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Prep 15 minutes mins

Total 15 minutes mins

This crunchy cabbage and apple salad is fresh, light, and incredibly simple. It's one of those cases where a few familiar ingredients yield surprisingly delightful results.

Servings 4

Course Salad

Cuisine Ukrainian

Ingredients

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Vegetables

• ▢ 300 g Fresh cabbage Slice the cabbage into thin strips.
• ▢ 1 Carrot Grate using a coarse grater.

Fruits

• ▢ 2 Apples Preferably choose sweet-tart varieties.

Seasonings

• ▢ to taste Salt Add to taste.
• ▢ 1 tbsp Apple cider vinegar Add for flavor.

Fats

• ▢ 3 tbsp Olive oil or mayonnaise or other dressing For dressing the salad.

Equipment

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  Миска
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  Терка
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  Ніж
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  Обробна дошка
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  Ложка

Method

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Preparation

1. Slice the fresh cabbage into thin strips and place in a large bowl.
2. Wash the apples, peel them, and cut into cubes or slices.
3. Add the grated carrot to the bowl with cabbage and apples.
4. Prepare the dressing by mixing oil, vinegar, and salt in a separate container.
5. Drizzle the salad with the dressing and toss thoroughly.
6. Let the cabbage salad sit for 10 minutes to allow flavors to meld. Serve with fresh herbs.
   

Nutrition

Calories150kcalCarbohydrates20gProtein2gFat7g

Notes

Fresh cabbage and apple salad tastes best right after preparation, when the ingredients remain crunchy and juicy. If desired, you can easily swap the vegetable oil for any dressing you prefer — yogurt sauce, sour cream, or mayonnaise work well. To add texture and flavor, consider adding chopped nuts or dried fruits.

I avoid cutting the cabbage too thick. The thinner it's sliced, the nicer it feels in the salad.

I always give it a gentle squeeze with salt, not to soften it, but just enough to make it juicier.

I opt for sweet-tart apples. Too sweet, and the salad becomes dull. Too tart, and it overpowers everything.

And one last small yet crucial tip: I add the dressing gradually. It's better to add an extra spoon of oil later than to drench it all at once and lose the lightness.

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This salad fits perfectly into everyday meals, especially if you’re focused on balanced nutrition principles—learn more about this in the article how to balance your diet without counting calories. It’s best to store the salad in the refrigerator for no longer than a day.

Questions and Answers

This is a salad that I turn to when I crave something simple. No heaviness, no feeling of ‘I’ve eaten and I’m exhausted.’

It works well as a quick snack, as a side dish, or just as something to munch on while watching a show.

No frills, just honest and very pleasant.

I love the idea that good food isn’t always complicated. Sometimes it’s just about the right combination of very ordinary things.

Cabbage. Apple. Oil.
Sounds too simple to be delicious? Then you try it—and everything falls into place.

Perhaps that’s the magic of home cooking: it doesn’t surprise, it supports.