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Apple and Red Cabbage Slaw with Crumbled Cheese and Pepitas

Crispy, crunchy, tart, sweet, creamy. This salad does it all. Serve in the fall or spring. Pears could be interchanged with apples. Choose goat cheese or blue cheese instead of goat cheese. Or pecans over pepitas. Add halves of grapes or not. But leave the dressing just the way it is. This could be an equally fun appetizer when served in lettuce cups.

Course Side Dish
Cuisine Mexican
Keyword cabbage, slaw
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Vegetarian Times 2014


  • 3 cups organic red cabbage thinly sliced
  • 1 medium organic orange bell pepper thinly sliced
  • 1 organic Granny Smith apple cored and sliced into matchsticks
  • 1 cup organic cilantro leaves chopped
  • 3 tablespoons fresh orange juice
  • 2 tablespoons organic apple cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • Pinch of kosher salt
  • Crumbled cheese such as goat, feta, blue
  • Pepitas or other nut


  1. In a big bowl, place the red cabbage, bell pepper, apple and cilantro. Toss together to combine.

  2. In a small bowl, add the orange juice, vinegar, honey, Dijon and olive oil and a pinch of kosher salt. Whisk together well and drizzle over cabbage mixture.

  3. Toss to combine. Sprinkle cheese crumbles and nuts.

  4. Serve and refrigerate any leftovers.