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5 from 7 votes

Apple Cabbage Salad with Walnuts and Gorgonzola

This Apple Cabbage Salad with Walnuts and Gorgonzola is a delicious way to add a fresh, crisp element to your holiday menu

Prep Time25 minutes
Cook Time0 minutes
0 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 10
Calories: 215kcal


Apple Cider Vinaigrette:

  • 2 cups apple cider
  • ½ cup rice vinegar unseasoned
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • Salt and freshly ground black pepper to taste
  • ½ cup extra virgin olive oil


  • 2 apples red, green, or both
  • 1 small head Napa cabbage
  • 7 ounces mixed greens (spring mix)
  • 1 cup julienned baby carrots
  • 3 tablespoons fresh chives cut into 1-inch pieces
  • cup roughly chopped walnuts
  • cup crumbled Gorgonzola cheese or to taste


For the Apple Cider Vinaigrette

  • Place 2 cups apple cider in a heavy saucepan and place over medium high heat. Bring to a boil then reduce heat to medium. Simmer at a low boil for about 10 minutes or till mixtures reduces by half. Remove pan from heat and add rice wine vinegar, mustard, lemon juice, honey, salt and fresh ground pepper.
  • Allow to cool for a few minutes then transfer to a bowl or other container and place in the refrigerator to cool completely. You can place it in the freezer to cool more quickly but check frequently and pull out as soon as it is chilled.

For the Salad

  • Finely slice the Napa cabbage and give it a rinse, draining well. Place the sliced cabbage in a large salad bowl. Transfer the contents of the bagged salad mix to your cutting board and run your knife through it a couple times. Add chopped mixed greens to the cabbage and toss to combine. Add the julienned carrots.
  • When the dressing has completely cooled, whisk in the olive oil. Core and thinly slice the apples, adding them to the dressing as you work, to prevent them from discoloring. Use a spoon to transfer the apples from the dressing to the salad and then toss the salad with just enough dressing to lightly coat the ingredients.
  • Top the tossed salad with the chopped fresh chives, walnuts, and crumbled Gorgonzola cheese.
  • Serve immediately.


Prep time shown does not include time to chill dressing.


Calories: 215kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 113mg | Potassium: 396mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2364IU | Vitamin C: 33mg | Calcium: 107mg | Iron: 1mg