Cabbage and Apple Salad with Honey Ginger Dressing

Sometimes nothing else will satisfy me but a fresh, raw, crunchy and delicious salad. But, at the end of winter and in the beginning of spring there’s not too much produce being harvested.

The ground, in most places, is still hard as a rock, and the new spring sprouts have yet to burst up and start growing.

That means, it’s a great time of year to enjoy the hardy wintry-type foods that are still abundantly available, but prepare them in a much lighter way.

As a salad!

I’m using Chinese cabbage in this recipe, but you can use any type. There are so many to choose from. Purple cabbage, for example, would make this dish really stand out with a burst of bright color if you’re craving some eye candy.

Cabbage has a mildly sweet flavor and is rich in vitamin C, vitamin K, vitamin B6 (pyridoxine), choline, beta carotene, folate, and fiber. It also contains sulphur compounds that help with digestive health, liver health and bodily detoxification.

So, if you’re craving a crunchy and delicious salad like I am, get yourself a beautiful head of cabbage and start chopping! Your whole body will thank you for it.

Cabbage and Apple Salad with Honey Ginger Dressing
Prep time
Total time
Recipe type: Salad
Cuisine: Healthy and Delcious
Serves: 4 servings
  • ½ head Chinese cabbage (or other cabbage)
  • 1 apple, seeded and sliced into thick matchsticks
  • ¼ cup parsley, chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tsp. ginger juice (grate ginger and squeeze pulp to make ginger juice)
  • 2 tsp. raw local honey
  • ¼ tsp. sea salt
  • ¼ cup crushed roasted almonds
  1. Shred the cabbage or slice it thin
  2. Place into a large mixing bowl
  3. Add apple and parsley
  4. Whisk the oil, vinegar, ginger juice, honey and salt
  5. Pour over the salad and toss to coat
  6. Garnish with crushed toasted almonds