This Spiralized Cabbage and Apple Waldorf Salad is crisp, colorful, and bursting with flavor in every bite. The crunchy cabbage pairs perfectly with sweet, juicy apples, nutty walnuts, and a creamy yet light dressing. It’s the kind of dish that works beautifully as a side for dinner, a healthy work lunch, or even as the star of your table at a weekend gathering.
I first made this salad on a whim after getting a spiralizer as a gift. I had planned to make zucchini noodles, but my fridge was full of cabbage and apples that needed using. So, I tried spiralizing them instead, and what a happy accident it turned out to be. The ribbons of cabbage and spirals of apple made the salad so fun to eat, and the textures blended beautifully with the creamy dressing and crunchy walnuts. Now, it’s a go-to recipe whenever I want something fresh but a little more exciting than the usual chopped salad.
Why You’ll Love This
1. It’s packed with fresh, crisp textures. Every bite gives you that satisfying crunch from spiralized cabbage and apples, balanced with the softer chew of raisins and the richness of walnuts. It’s a texture lover’s dream, and it feels light yet filling.
2. It’s a lighter twist on a classic Waldorf salad. Traditional Waldorf salads can be heavy on mayo, but here we lighten things up with a creamy yogurt-based dressing. You still get that luxurious, creamy bite, but without feeling weighed down.
3. It’s quick and easy to prepare. Spiralizing cabbage and apples only takes a few minutes, and the rest of the salad comes together in one bowl. No cooking, no fuss, just fresh ingredients mixed into something special.
4. It’s versatile for many diets and occasions. This salad is naturally gluten-free, vegetarian, and can easily be made dairy-free with a simple swap. Serve it as a side, take it for lunch, or make it the main attraction with some grilled chicken on top.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisine Type(s): American, Salad
Servings: 4
Estimated Cost: $10
Equipment Needed:
- Spiralizer (handheld or countertop)
- Large mixing bowl
- Small bowl for dressing
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Salad tongs or two large spoons
Ingredients
- 4 cups green cabbage, spiralized or very thinly sliced
- 2 medium apples (preferably crisp varieties like Honeycrisp or Fuji), spiralized or julienned
- 1 cup red grapes, halved
- ½ cup celery, thinly sliced
- ½ cup walnuts, roughly chopped
- ⅓ cup golden raisins (or regular raisins)
- ½ cup plain Greek yogurt (or dairy-free yogurt for vegan option)
- 2 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Ingredient Notes:
- If you don’t have a spiralizer, you can shred or finely slice the cabbage and apples instead.
- Pecans can replace walnuts for a slightly sweeter flavor.
- For a lower-sugar salad, skip the raisins or replace them with unsweetened dried cranberries.
- Store leftover cabbage and apples separately from dressing if you plan to make ahead, to keep them crisp.
Step-by-Step Instructions
Step 1: Prepare the cabbage and apples. Using a spiralizer, create thin spirals of cabbage and apples. If the spirals are too long, cut them into shorter lengths for easier eating. Place them in a large mixing bowl.
Step 2: Slice and prepare the other produce. Halve the grapes, slice the celery thinly, and roughly chop the walnuts. Add them to the bowl with the cabbage and apples, along with the raisins.
Step 3: Make the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth and creamy.
Step 4: Combine the salad. Pour the dressing over the cabbage and apple mixture. Using salad tongs or two large spoons, gently toss everything together until the dressing evenly coats all the ingredients.
Step 5: Taste and adjust seasoning. If needed, add a pinch more salt, pepper, or an extra squeeze of lemon juice to brighten the flavors.
Step 6: Serve immediately or chill. This salad can be served right away for maximum crunch, or covered and chilled in the refrigerator for 30 minutes to let the flavors meld together.
Nutrition Facts (Per Serving)
- Calories: 210
- Protein: 6g
- Carbohydrates: 32g
- Fiber: 6g
- Fat: 9g
- Sodium: 120mg
- Vitamin A: 6% DV
- Vitamin C: 25% DV
- Calcium: 8% DV
- Iron: 6% DV
Tips for Success
1. Use firm apples. Softer apples can turn mushy quickly once mixed with dressing. Crisp apples like Honeycrisp, Fuji, or Gala hold their shape and crunch beautifully.
2. Keep everything cold. For the best crisp texture, chill your cabbage, apples, and grapes before mixing the salad.
3. Dress just before serving. If making in advance, store the salad and dressing separately and toss just before eating to prevent sogginess.
4. Toast the walnuts. Toasting the walnuts for 5 minutes in a dry skillet brings out their flavor and adds an extra layer of crunch.
Common Questions
Can I make this salad without a spiralizer?
Yes, absolutely. You can thinly slice or shred the cabbage and julienne the apples with a sharp knife or mandoline.
Is this recipe dairy-free?
It can be. Simply use dairy-free yogurt and vegan mayonnaise in the dressing.
How long will leftovers last?
If dressed, the salad stays good for about 1 day in the fridge, though it may soften. If stored separately, the components can last up to 3 days.
Can I use red cabbage instead of green?
Yes, red cabbage works well and adds even more color to the dish.
Variations and Substitutions
- Swap the grapes for pomegranate seeds for a tart twist.
- Use pecans or almonds instead of walnuts for different nuttiness.
- Add diced cooked chicken or turkey for a protein boost.
- Try a tangy vinaigrette instead of creamy dressing for a lighter flavor.
Serving and Pairing Suggestions
This salad pairs beautifully with grilled chicken, roasted salmon, or a hearty sandwich. It’s also great alongside soups like creamy tomato or butternut squash. For beverages, try a chilled sparkling water with lemon or a crisp white wine.
Storage and Reheating Tips
- Storage: Keep undressed salad in an airtight container in the fridge for up to 3 days.
- Dressing: Store separately in a jar for up to 5 days.
- Reheating: No reheating needed, but give the salad a quick toss before serving to refresh the dressing.
Spiralized Cabbage and Apple Waldorf Salad
Ingredients
- 4 cups green cabbage spiralized or very thinly sliced
- 2 medium apples preferably crisp varieties like Honeycrisp or Fuji, spiralized or julienned
- 1 cup red grapes halved
- ½ cup celery thinly sliced
- ½ cup walnuts roughly chopped
- ⅓ cup golden raisins or regular raisins
- ½ cup plain Greek yogurt or dairy-free yogurt for vegan option
- 2 tablespoons mayonnaise or vegan mayo
- 1 tablespoon honey or maple syrup for vegan option
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Step 1: Prepare the cabbage and apples. Using a spiralizer, create thin spirals of cabbage and apples. If the spirals are too long, cut them into shorter lengths for easier eating. Place them in a large mixing bowl.
- Step 2: Slice and prepare the other produce. Halve the grapes, slice the celery thinly, and roughly chop the walnuts. Add them to the bowl with the cabbage and apples, along with the raisins.
- Step 3: Make the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth and creamy.
- Step 4: Combine the salad. Pour the dressing over the cabbage and apple mixture. Using salad tongs or two large spoons, gently toss everything together until the dressing evenly coats all the ingredients.
- Step 5: Taste and adjust seasoning. If needed, add a pinch more salt, pepper, or an extra squeeze of lemon juice to brighten the flavors.
- Step 6: Serve immediately or chill. This salad can be served right away for maximum crunch, or covered and chilled in the refrigerator for 30 minutes to let the flavors meld together.
Notes
Cabbage and apple have always been a happy pairing, but spiralizing them makes this salad feel extra special. I love serving it for lunch with crusty bread, or bringing it to a potluck where it always disappears fast. If you try this Spiralized Cabbage and Apple Waldorf Salad, I hope it brings a little extra color and crunch to your table. Thanks for stopping by my kitchen today, and happy cooking!
