Salad: United States – Cider-Snap Cabbage and Apple Crunch
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
15 min
Cook
0 min
Additional
30 min
Total
45 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
6 cups (1.44 L) thinly sliced green cabbage (about 1 / 2 medium head) 2 cups (480 ml) thinly sliced red cabbage (about 5 oz (140 g)) 1 Granny Smith apple, cut into matchsticks 4 radishes, thinly sliced 2 celery ribs, thinly sliced 1 / 4 small red onion, very thinly sliced 2 scallions, thinly sliced 1 / 4 cup (60 ml) chopped fresh dill (about 0.53 oz (15 g)) 1 / 4 cup (60 ml) chopped flat-leaf parsley (about 0.53 oz (15 g)) 1 / 3 cup (80 ml) roasted salted sunflower seeds (about 1 9/16 oz (45 g)) 1 tsp (5 ml) kosher salt (for salting cabbage) 3 tbsp (45 ml) apple cider vinegar (3 tbsp (45 ml)) 1 tbsp (15 ml) fresh lemon juice (1 tbsp (15 ml)) 1 tsp (5 ml) finely grated lemon zest 1 tbsp (15 ml) Dijon mustard (1 tbsp (15 ml)) 1 to 1 1 / 2 tsp (5 to 7.5 ml) honey 1 / 2 tsp (2.5 ml) celery seed 1 / 4 tsp (1.25 ml) kosher salt (for dressing), plus more to taste 1 / 4 tsp (1.25 ml) freshly ground black pepper Pinch red pepper flakes (optional) 1 / 3 cup (80 ml) neutral oil (sunflower, canola, or grapeseed) (5 3/8 tbsp (80 ml))
Show original ingredient measurements
6 cups thinly sliced green cabbage (about 1 / 2 medium head) 2 cups thinly sliced red cabbage (about 140 g) 1 Granny Smith apple, cut into matchsticks 4 radishes, thinly sliced 2 celery ribs, thinly sliced 1 / 4 small red onion, very thinly sliced 2 scallions, thinly sliced 1 / 4 cup chopped fresh dill (about 15 g) 1 / 4 cup chopped flat-leaf parsley (about 15 g) 1 / 3 cup roasted salted sunflower seeds (about 45 g) 1 tsp kosher salt (for salting cabbage) 3 tbsp apple cider vinegar (45 ml) 1 tbsp fresh lemon juice (15 ml) 1 tsp finely grated lemon zest 1 tbsp Dijon mustard (15 ml) 1 to 1 1 / 2 tsp honey 1 / 2 tsp celery seed 1 / 4 tsp kosher salt (for dressing), plus more to taste 1 / 4 tsp freshly ground black pepper Pinch red pepper flakes (optional) 1 / 3 cup neutral oil (sunflower, canola, or grapeseed) (80 ml)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
In a large bowl, toss the green and red cabbage with 1 tsp (5 ml) kosher salt. Let sit 10 minutes to draw out excess moisture, then drain off liquid and gently blot or squeeze to dry. In a jar or bowl, combine apple cider vinegar, lemon juice, lemon zest, Dijon, honey, celery seed, 1/4 tsp (1.25 ml) kosher salt, black pepper, and red pepper flakes (if using). Whisk while slowly streaming in the oil until emulsified. Add the cabbage, apple, radishes, celery, red onion, and scallions to a large bowl. Pour over the dressing and toss until lightly and evenly coated. Fold in the dill, parsley, and sunflower seeds. Taste and adjust with more salt, vinegar, or honey to balance. Chill 15–30 minutes to meld flavors. Serve cold alongside hot, crispy fried chicken for a bright, crunchy, and tangy counterpoint.
Show original instructions
In a large bowl, toss the green and red cabbage with 1 tsp kosher salt. Let sit 10 minutes to draw out excess moisture, then drain off liquid and gently blot or squeeze to dry. In a jar or bowl, combine apple cider vinegar, lemon juice, lemon zest, Dijon, honey, celery seed, 1/4 tsp kosher salt, black pepper, and red pepper flakes (if using). Whisk while slowly streaming in the oil until emulsified. Add the cabbage, apple, radishes, celery, red onion, and scallions to a large bowl. Pour over the dressing and toss until lightly and evenly coated. Fold in the dill, parsley, and sunflower seeds. Taste and adjust with more salt, vinegar, or honey to balance. Chill 15–30 minutes to meld flavors. Serve cold alongside hot, crispy fried chicken for a bright, crunchy, and tangy counterpoint.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 164 kcal
Carbohydrates: 13.1 g
Protein: 2.1 g
Fat: 12.5 g
Saturated fat: 2 g
Trans fat: 0.1 g
Fiber: 4.2 g
Sodium: 455 mg
Potassium: 347 mg
Calcium: 70 mg
Iron: 1.16 mg
Vitamin A: 44 µg RAE
Vitamin C: 56.2 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.