Dinner

Shredded Cabbage Salad with Apples and Curry Recipe

ByClara Bennett October 8, 2026October 8, 2026

Introduction

This Shredded Cabbage Salad with Apples and Curry is a vibrant and flavorful dish that brings together the crunch of fresh cabbage, the sweetness of apples and raisins, and a warm, spiced curry dressing. It’s perfect as a refreshing side or a light meal that’s full of texture and taste.

A clear glass bowl filled with a mixed salad consisting of roughly chopped light green cabbage leaves, chunky pale yellow apple pieces with red skin, light brown cashew nuts, and chopped fresh green herbs. Two silver spoons are placed inside the bowl, partially submerged in the salad. The bowl rests on a white marbled surface with a folded rust-colored cloth nearby. Around it, there is a small white bowl displaying dark golden and brown raisins, a tiny white dish containing yellow spice powder, and a small white bowl of cashews. A white bowl with fresh green herb leaves and a clear glass of water are also visible near the top left corner. The colors are natural and fresh, showing a bright and textured mix. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups green cabbage, shredded
2 apples, roughly chopped
1 cup roasted salted cashews
½ cup golden raisins (plus an additional ½ cup for dressing)
½ cup cilantro, chopped and packed
1 pinch salt (for salad)
¼ cup apple cider vinegar
¼ cup apple juice (not from concentrate)
1½ teaspoons curry powder
1 pinch salt (for dressing)
2 tablespoons + 2 teaspoons olive oil

Instructions

Step 1: In a large bowl, combine the shredded cabbage, chopped apples, roasted cashews, ½ cup of golden raisins, chopped cilantro, and a pinch of salt. Toss everything together until well mixed.
Step 2: For the dressing, bring the remaining ½ cup of golden raisins, apple cider vinegar, and apple juice to a boil in a small saucepan.
Step 3: Transfer the hot mixture to a high-powered food processor. Blend until smooth, pausing to scrape down the sides as needed. Some small raisin pieces can remain for texture.
Step 4: Add the curry powder and a pinch of salt to the processor and blend again to combine fully.
Step 5: With the processor running, slowly stream in the olive oil to emulsify the dressing. Scrape down the sides if necessary to blend thoroughly.
Step 6: Pour the dressing over the salad mixture and toss gently but thoroughly to coat everything evenly.
Step 7: Serve immediately for a fresh, crisp salad, or cover and chill until ready to serve to allow flavors to meld.

Tips & Variations

Try substituting toasted walnuts or almonds for cashews to vary the nutty flavor and texture.
If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup while blending.
For extra freshness, sprinkle additional chopped cilantro on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors intensify as it sits, but the cabbage may soften slightly. Stir well before serving. If chilled, it’s best served cold or at room temperature, no reheating required.