Green Apple Cabbage Salad


Thanksgiving salads are a hard thing.  There are only so many options, usually we opt for arugula, goat cheese, and cranberries.  Simple, classic, and delicious.  However, this year I have a new favorite for the Thanksgiving table.  This easy salad can be made up to 2 day in advance and is great on leftover Thanksgiving sandwiches.  I love the sweet crunch of the apples with the tangy flavor of the dressing.  This is the perfect healthy side to balance out the second helping of mashed potatoes I will be indulging in.

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  • 1 head of cabbage
  • 1/2 medium red onion
  • 1 medium granny smith apple
  • 2 tbsp. sun flower seeds, shelled
  • For the Dressing:
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup
  • pinch of salt
  • 1 tsp garlic powder
  • 1 tbsp. olive oil
  • Servings: 6
  • Difficulty: easy


  • Thinly shred the cabbage into thin ribbons
  • Julienne the apples so they are a similar width as the cabbage
  • Finely chop the onion
  • Toss cabbage, apples, and onions with the sunflower seeds in a large bowl
  • Combine ingredients for dressing and whisk until well incorporated
  • Toss salad with dressing and allow to sit in the fridge for 3-4 hours before serving

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