Walloon Apple and Cabbage Salad with Walnut Vinaigrette

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A crisp, refreshing salad with thinly sliced cabbage and apples, tossed in a nutty vinaigrette with fresh herbs. This Belgian-inspired salad recipe, ready in about 25 minutes, pairs savoy cabbage, Honeycrisp apples, walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 head, thinly sliced savoy cabbage
• 2 medium, julienned Honeycrisp apples
• 1/4 cup, toasted and chopped walnuts
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp, chopped fresh parsley
• 1/4 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and salt until emulsified. Stir in 1 tbsp chopped parsley.
2. Step 2: In a large bowl, combine sliced cabbage, julienned apples, and toasted walnuts. Drizzle with vinaigrette and toss gently until evenly coated.
3. Step 3: Refrigerate for 20 minutes to allow flavors to meld. Just before serving, sprinkle with remaining 1 tbsp parsley and a pinch of salt if needed.