Apple, Walnut & Gorgonzola Cabbage Salad Recipe

This Apple Cabbage Salad with walnuts and Gorgonzola adds a fresh, crisp note to any holiday table.

After holiday feasting, a bright, wholesome salad is often the welcome balance on a festive menu. This Apple Cabbage Salad combines crisp Napa cabbage, sweet-tart apples, creamy Gorgonzola and crunchy walnuts, finished with a light apple cider vinaigrette. It’s elegant enough for a holiday buffet and simple enough for weeknight meals.

Whether you’re planning a Christmas buffet or a simple dinner, this salad pairs well with beef tenderloin or prime rib and brightens richer holiday mains.

Ingredient Notes

For the Apple Cabbage Salad

• Napa cabbage – Softer and sweeter than green cabbage, Napa offers a refined crunch ideal for holiday salads.
• Spring mix – Adds color and varied texture.
• Apples – Use a mix of red and green for color and balanced sweetness.
• Carrots – Julienne or use pre-shredded carrots to save time.
• Gorgonzola – Milder and creamier than many blue cheeses; it complements the apples and nuts perfectly.
• Walnuts – Provide a toasty crunch that pairs beautifully with Gorgonzola.
• Fresh chives – A light, oniony finish that lifts the salad.

For the Apple Cider Vinaigrette

• Apple cider – Use real apple cider, not apple juice, for the best flavor.
• Unseasoned rice vinegar – Mild and slightly sweet; if you only have seasoned rice vinegar, it will still work but may add extra sweetness.
• Dijon mustard – Adds body and a subtle sharpness.
• Honey – Balances the acidity with gentle sweetness.
• Extra virgin olive oil – Whisk in after the reduced cider mixture has cooled.
• Salt, black pepper and lemon juice – Season and brighten the dressing.

How to Make the Apple Cabbage Salad

Make the vinaigrette ahead of time and chill it so the flavors meld and the apples stay fresh when added.

The Apple Cider Vinaigrette

• Reduce the cider – Simmer 2 cups apple cider over medium-high heat until reduced by about half (roughly 10 minutes).
• Combine and chill – Remove from heat and whisk in rice vinegar, Dijon, lemon juice, honey, salt and pepper. Let cool briefly, then refrigerate until completely chilled (or cool quickly in the freezer for 10–15 minutes, watching closely).
• Finish with olive oil – Once chilled, whisk in 1/2 cup extra virgin olive oil. Store in an airtight container for up to a couple of days.

Assemble the Salad

• Prepare the cabbage – Slice the Napa cabbage thinly, rinse and drain well. Discard the tough inner core if present.
• Combine greens – In a large bowl, toss the sliced cabbage with the spring mix and shredded carrots.
• Prep apples – Core and thinly slice apples and add them to the chilled vinaigrette as you slice; the acidity prevents browning and allows the apple slices to soak up flavor.
• Toss with dressing – Add the dressed apple slices to the greens and toss lightly, using just enough vinaigrette to coat.
• Garnish – Sprinkle with chopped chives, roughly chopped walnuts and crumbled Gorgonzola. Serve immediately.

This salad brings color, texture and bright flavor to holiday spreads and complements hearty mains like beef tenderloin or prime rib.

Wishing you a holiday filled with family, friends and delicious food. Happy Holidays!

Apple Cabbage Salad with Walnuts and Gorgonzola

5 from 9 votes

Author: Valerie Brunmeier

Servings: 10

Prep Time: 25 mins

Cook Time: 0 mins

Total Time: 25 mins

This Apple Cabbage Salad with walnuts and Gorgonzola is a delicious way to add a fresh, crisp element to your holiday menu.

Ingredients

Apple Cider Vinaigrette:

• 2 cups apple cider
• ½ cup unseasoned rice vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey
• Salt and freshly ground black pepper, to taste
• ½ cup extra virgin olive oil

Salad:

• 2 apples (red, green, or both)
• 1 small head Napa cabbage
• 7 ounces mixed greens (spring mix)
• 1 cup julienned baby carrots
• 3 tablespoons fresh chives, cut into 1-inch pieces
• ⅓ cup roughly chopped walnuts
• ⅓ cup crumbled Gorgonzola cheese, or to taste

Instructions

For the Apple Cider Vinaigrette

• Place 2 cups apple cider in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer about 10 minutes, or until reduced by half.
• Remove from heat and whisk in rice vinegar, Dijon mustard, lemon juice, honey, salt and pepper. Allow to cool a few minutes, then chill in the refrigerator until completely cold.
• When chilled, whisk in the olive oil. Store in an airtight container until ready to use.

For the Salad

• Thinly slice the Napa cabbage, rinse and drain well. Place in a large salad bowl. Add the bagged spring mix (roughly chopped if desired) and the julienned carrots.
• Core and thinly slice the apples, adding them to the chilled vinaigrette as you work to prevent browning. Use a spoon to transfer the apples and any dressing to the salad and toss to coat lightly.
• Top with chopped chives, walnuts and crumbled Gorgonzola. Serve immediately.

Notes

Prep time does not include time to chill the dressing.

Nutrition

Calories: 215 kcal |
Carbohydrates: 19 g |
Protein: 3 g |
Fat: 15 g |
Saturated Fat: 3 g |
Cholesterol: 3 mg |
Sodium: 113 mg |
Potassium: 396 mg |
Fiber: 3 g |
Sugar: 14 g

Nutrition information is an estimate calculated from generic ingredients.

If you enjoy this recipe, please rate and comment below.

This post was originally published on December 21, 2012. It has been updated with new text and images but the recipe and memories remain the same.