Dinner

Pickled Red Cabbage with Walnuts and Apple Recipe

ByJake Silas January 25, 2026January 25, 2026

Introduction

This pickled red cabbage salad with walnuts and apple offers a vibrant mix of tangy, sweet, and crunchy flavors. It’s a refreshing side that pairs beautifully with roasted meats or can brighten up a simple sandwich.

A bowl filled with a vibrant salad made of bright purple shredded cabbage as the main layer, mixed with thin slices of green apples scattered evenly throughout. There are pieces of walnuts placed on top, adding a rough texture and earthy brown color. Fine green dill herbs are sprinkled lightly over the salad, enhancing the color contrast. The bowl is white and rests on a white marbled surface with a dark blue cloth partially under it. Two silver spoons with intricate patterns are placed inside the bowl on the right side. A small lit candle in a glass holder is near the bowl on the lower right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small red cabbage, quartered, cored, and finely shredded
2 red onions, finely sliced
1 dried red chilli
2 juniper berries
2 allspice berries
200ml red wine vinegar
75g demerara sugar
100g walnut halves, toasted and lightly crushed
1 small pack dill, chopped
3 Granny Smith apples, skin on, quartered, cored, and sliced
2 tsp sea salt
200ml water

Instructions

Step 1: Place the shredded cabbage and sliced red onions in a bowl. Sprinkle with 2 teaspoons of sea salt and toss to combine. Set aside to cure for 20 minutes.
Step 2: In a saucepan, combine 200ml water, dried red chilli, juniper berries, allspice berries, red wine vinegar, and demerara sugar. Bring the mixture to a boil to dissolve the sugar and infuse the spices.
Step 3: Drain the cured cabbage and onion mixture in a colander and rinse briefly under cold water to remove excess salt. Pack the vegetables into a large, clean container.
Step 4: Pour the warm spiced pickling liquid over the cabbage and onions. Seal the container with a lid and refrigerate. This can be made up to a week ahead to develop flavor.
Step 5: When ready to serve, drain off the pickling liquid and discard the dried chilli. Bring the cabbage mixture to room temperature and gently fold in the toasted walnuts, chopped dill, and sliced apples.
Step 6: Transfer the salad to a large bowl and serve as a crisp, flavorful accompaniment.

Tips & Variations

For extra crunch, try adding toasted pumpkin seeds along with the walnuts.
If you prefer less heat, remove the seeds from the dried chilli before adding it to the pickling liquid.
Use a mandoline slicer for uniformly thin cabbage and onion slices, which absorb the pickling flavors better.

Storage

Store the pickled cabbage mixture in an airtight container in the refrigerator for up to one week. Keep the nuts and apples separate until just before serving to maintain their texture and freshness. Reheat is not necessary; serve at room temperature for best flavor.

How to Serve

A close-up view of a dark bowl filled with a colorful salad made of bright purple shredded cabbage that forms the main layer, mixed with thin green apple slices and scattered walnut pieces on top, adding texture and warmth. There are also small sprigs of fresh green dill sprinkled throughout, giving a touch of freshness and contrast. Two silver serving spoons rest inside the bowl on the right side, and the bowl sits on a white marbled surface with a navy blue textured cloth partially under it. A lit candle in a small glass holder is placed near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of vinegar?

Yes, you can swap red wine vinegar for apple cider vinegar for a slightly different but still delicious tang.

Is it possible to prepare this salad without walnuts?

Absolutely, you can omit the walnuts or substitute with other nuts like pecans or almonds based on your preference or allergies.

Jake Silas