Red Cabbage Apple Salad

Name: Red Cabbage Apple Salad
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 910 g red cabbage; 330 g red apples; 6 pc dates; 80 g spring onions; 15 g fresh mint; 60 g walnuts; 170 g blue cheese; 60 ml olive oil; 30 g mayonnaise; 25 ml red wine vinegar; 25 g Dijon mustard; 30 g honey; 1.5 g salt

A crunchy red cabbage and apple salad with blue cheese, toasted walnuts and a creamy honey-Dijon dressing.

15 min 581 kcal/serving serves 4

581kcal16gprotein49gcarbs39gfat

toriavey.comView the original on toriavey.com More from toriavey.com on Mello

🥬red cabbage

🍎red apples

🌴dates

🧅spring onions

🌿fresh mint

🥜walnuts

🧀blue cheese

🫒olive oil

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About Tori Avey

American food writer and recipe developer specialising in Jewish and Middle Eastern home cooking

Tori Avey is an American food writer, recipe developer, and blogger behind ToriAvey.com, where she explores the history and cultural roots of the dishes she cooks. She first gained attention for her blog The Shiksa in the Kitchen, chronicling her adaptation to Jewish cuisine, and later wrote the History Kitchen column for PBS Food, tracing the origins of classic recipes.

Her recipes lean heavily on Jewish and Middle Eastern traditions, with dishes like matzo ball soup, brisket, hummus, and shakshuka appearing alongside detailed notes on their history and regional variations. She favors approachable, well-tested home cooking, often including make-ahead tips and substitutions, and pairs her recipes with research into where a dish came from and how it has changed over time.

Seven recipes on Mello, imported from toriavey.com, mostly American and Middle Eastern.