Autumn salad with red cabbage and apples, with the addition of almonds and honey, a rich salad perfect for satisfying the heartiest appetites, even when it’s late and there’s nothing ready, open the fridge and in 5 minutes prepare a rich salad, so you can eat with pleasure without breaking any rules, with a simple salad. My husband sometimes tells me not to cook tonight because he feels full, then 10 pm comes, and he tells me, you know, I’m feeling a bit peckish, I’m craving something good and light, it’s not easy to satisfy him quickly, but lately, I’ve been on the defensive, I always keep vegetables in the fridge for a rich salad, so when he makes last-minute requests, I can satisfy him quickly without resorting to junk food, or using the usual cold cuts, pickles, and cheeses. This salad is so good that it can obviously be made at any time, for lunch, dinner, as a main dish, or as a simple side, the other night, for example, since it was earlier, instead of nuts and honey, I added tuna and mozzarella, for a more balanced and complete dish, in a moment you can make the necessary changes to make it richer, more tasty, and appetizing. Let’s see how to prepare it. Here are more winter salad recipes.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Autumn Red Cabbage and Apple Salad
- 10 1/2 oz red cabbage
- 7 oz Iceberg lettuce
- 1 Granny Smith apple
- 1 carrot
- 1/2 red Tropea onion
- a few almonds
- to taste olive oil
- to taste salt
- white vinegar (wine or apple)
- 1 tsp wildflower honey
Tools for Preparing Autumn Red Cabbage and Apple Salad
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Bowl
- 1 Colander
Steps to Prepare Autumn Salad with Red Cabbage and Apples
Remove the damaged leaves from the red cabbage. Then take a good piece and slice it very thinly on a cutting board with a large smooth-bladed knife. Put in a colander. Do the same with the iceberg lettuce.
Peel the carrot, and cut it into thin slices, with a knife, or if you prefer, you can also use a mandolin if you’re not very practical with a knife.
Peel and slice the onion as well; I added half of a large one, also sliced very thinly, then washed all the vegetables well in the colander, mixing and rinsing them thoroughly.
Transfer all the vegetables to a large bowl. Also add the peeled apple, sliced thinly. Season immediately with oil, salt, and vinegar so the apple does not darken.
Chop some almonds on a cutting board and add them, then also add the honey, give it a good mix, and our autumn salad is ready to enjoy; make it again because it’s really excellent.
You can also use other vegetables and fruits, like oranges and kiwis, which go very well in salads, but also fennel, artichokes, celery.
