Description
A vibrant and tangy pickled red cabbage salad featuring toasted walnuts and crisp Granny Smith apples. This colorful dish combines the crunch of cabbage and apples with aromatic spices and a sweet-tart red wine vinegar brine, making it a perfect make-ahead side for any meal.
Ingredients
Scale
Vegetables and Fruits
- 1 small red cabbage, quartered, cored and finely shredded
- 2 red onions, finely sliced
- 3 Granny Smith apples, skin on, quartered, cored and sliced
Spices and Seasonings
- 1 dried red chilli
- 2 juniper berries
- 2 allspice berries
- 2 tsp sea salt
Liquids and Sweeteners
- 200ml red wine vinegar
- 200ml water
- 75g demerara sugar
Nuts and Herbs
- 100g walnut halves, toasted and lightly crushed
- 1 small pack dill, chopped
Instructions
- Curing the Cabbage and Onion: Tip the finely shredded red cabbage and red onion into a bowl, season with 2 teaspoons of sea salt, then toss them together thoroughly. Set aside and allow the mixture to cure for 20 minutes to draw out moisture and soften the vegetables.
- Preparing the Pickling Liquid: Meanwhile, pour 200ml of water into a saucepan and add the dried red chilli, juniper berries, allspice berries, 200ml red wine vinegar, and 75g demerara sugar. Bring this mixture to a boil, allowing the sugar to dissolve and the spices to infuse the liquid.
- Rinsing and Packing the Cabbage: After curing, tip the cabbage and onion mixture into a colander and rinse once with cold water to remove excess salt. Pack the cabbage mixture tightly into a large, clean container.
- Pickling: Pour the warmed spiced pickling liquid over the packed cabbage, ensuring it is fully submerged. Seal the container with a lid and refrigerate. The pickled cabbage can be made up to a week in advance to develop flavor.
- Serving Preparation: When ready to serve, drain the pickling liquid from the cabbage, discard the dried chilli, and bring the cabbage to room temperature. Stir in the toasted walnut halves, chopped dill, and sliced Granny Smith apples for added texture and freshness.
- Serving: Spoon the prepared salad into a large serving bowl and enjoy this tangy, crunchy side dish that pairs well with a variety of meals.
Notes
- The pickled cabbage can be stored in the refrigerator for up to one week, perfect for make-ahead meal planning.
- Using a mandoline slicer for the cabbage and onions ensures even, fine shredding for better texture and faster curing.
- Toast the walnuts lightly to enhance their flavor and add a pleasant crunch.
- Adjust the amount of sugar in the pickling liquid to your taste preference for sweetness.
- Discard the dried chilli before serving to avoid an overpowering heat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: European
Keywords: pickled cabbage, red cabbage salad, walnut salad, apple salad, pickled vegetables, side dish, vegetarian, tangy salad, make-ahead salad
