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Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant red cabbage salad is a refreshing vegan side dish that balances sweet, tart, and earthy notes. The combination of crisp Granny Smith apple and toasted walnuts provides a satisfying crunch, while the lingonberry preserves add a sophisticated Scandinavian-inspired sweetness. It is a colourful addition to any table, offering a bright contrast to savoury main courses or acting as a standalone light lunch.

Naturally plant-based and packed with nutrients, this salad is particularly well-suited for autumn and winter dining when red cabbage is at its best. The sharp red wine vinegar and Dijon mustard in the dressing cut through the richness of the walnuts, creating a well-rounded flavour profile. Serve it alongside roasted root vegetables or as a zesty accompaniment to a festive spread.

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Ingredients for Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

  • 45ml lingonberry preserves, divided

  • 1 tablespoon Dijon mustard

  • 1 tablespoon red wine vinegar

  • 120ml canola oil

  • 1 large unpeeled Granny Smith apple, coarsely grated, divided

  • 120ml walnut halves, toasted , divided

  • 4 cups thinly sliced red cabbage

How to make Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.

Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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