The base of this salad is the shaved apple and red cabbage. The arugula provides a slightly peppery, bitter flavor to balance out the sweetness of the other ingredients. The rock star of this recipe though is the dressing.
Shaving apples here means either slicing them very thin with a sharp knife or slicing them with a mandolin. When I want really thin slices I use my mandolin. I also slice the cabbage with a mandolin, but you can also use a sharp knife.
I’ve made several variations of this salad over the past few months, sometimes with shaved fennel and baby greens in place of baby arugula, and so on. The one thing that stays the same is the dressing. You’ll thank me for this one. It can flex to just about any salad or coleslaw.
For some salad toppings, add your favorite protein or try salted pistachios or toasted pumpkin seeds (recipe below). When I use salted pistachios I pulse them a bit in my coffee bean grinder to get a mix of pieces and powder, kind of like a light nut crumble. Then I blend the nut crumble into the salad once I add the dressing.
Salad tip: add the dressing when you’re about to serve the salad to keep the greens firm and fresh. It does taste good after sitting in the refrigerator overnight, even if slightly wilted. Store the salad covered in the refrigerator and the dressing at room temperature. Enjoy!
Shaved Apple Salad
- 2 large apples cut into quarters, remove the core
- 1 medium red cabbage cut into quarters
- 4 cups baby arugula
- Slice the apple quarters into thin slices using a knife or mandolin. Optionally, cut the thin slices of apple into sticks.
- Slice the cabbage quarters into thin shreds using a knife or mandolin.
- Combine the apple, cabbage, and arugula into a large salad bowl.
- When ready to serve the salad, add the dressing (recipe below) and mix with tongs or a fork and spoon.
- Store leftovers in the refrigerator for a few days. Store the dressing at room temperature.
Shaved Salad Vinaigrette
- 1 tablespoon lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 cup olive oil
- Combine all the ingredients in a jar and shake to combine.
- Store at room temperature.
- 1 cup pepitas raw
- 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- Preheat your oven to 375℉.
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Combine the ingredients in a bowl and blend with a spoon until the pepitas are well coated.
- Bake for 12 minutes or until the pepitas turn light brown. They pop as they bake.
- Cool and serve. Store in a sealed container for several days.