Ingredients20 m servings 336 cals
- Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
- In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.
Per Serving: 336 calories; 24.5 g fat; 30 g carbohydrates; 4.3 g protein; 7 mg cholesterol; 460 mg sodium. Full nutrition
ReviewsRead all reviews 14
Very nice! fresh and tasty... didn't care too much for vinegar, so I added a tablespoon of lemon juice for the zing part, it also helped keep the apples crisp white. Might try adding raisins nex...
I added roasted pine nuts instead of the walnuts and a bit more vinegar. Very tasty that way. Thank you.
Loved this Salad. So much you can do with the basic concept. Made it last night but with ready to use coleslaw from the store. Cut up one apple, one stalk of celery, handful of walnuts added to ...
Lemon juice on the apples was someone's good suggestion for this recipe. Fresh apples and the mild crunchy cabbage together were just what my body seemed to need tonight. My 7-year-old even said...
I enjoyed this recipe and am making it again today. Easy and tasty. Not quite as zingy as I would like, but very good. Thanks for sharing!
This was pretty good! I added a tablespoon of vinegar after reading the review of wanting 'zingy'.
Very easy salad to make and delicious. Didn't have walnuts so used chopped almonds. My husband is picky on salads and loved this, great summer salad!