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Spiralized Cabbage and Apple Waldorf Salad
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Spiralized Cabbage and Apple Waldorf Salad

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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 210kcal
Cost $10

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

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.