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Carrot, Cabbage, and Apple Salad Recipe

Rich in carotenoids, vitamin C, folate, and healthy fatty acids, and also a good source of plant protein that is easily digested, this salad more than satisfies as a full meal.


1 large head of romaine, washed and cut into bite-size pieces
2 cups of shredded red cabbage
2 large carrots, shredded into strips with a mandoline
1 large Fuji apple, chopped into bite-size pieces
1/2 cup toasted almonds
1/2 cup dried cranberries
1 tablespoon finely chopped fresh mint

For the dressing:

1/2 cup extra-virgin olive oil
3 to 4 tablespoons of fresh lemon or lime juice
2 tablespoons honey
1.5 teaspoons Dijon mustard
1/4 teaspoon sea salt
Black pepper, to taste


If you can't find toasted almonds, spread a single layer of raw almonds on a baking tray and roast for 20 to 25 minutes or until almonds are nicely toasted. Allow toasted almonds to cool in the baking tray on your stove-top or counter for 30 minutes - you'll hear them cackle a bit as their toasted skins cool off.

To make dressing, combine all dressing ingredients in a small jar, shake vigorously, then set aside at room temperature.

To make the salad, combine lettuce, cabbage, and carrots in a large bowl. Keep 2 to 3 tablespoons of dressing aside, and spread the rest over the lettuce, cabbage, and carrots. Give everything a good toss and dish out to serving bowls.

Add remaining dressing to chopped apples, toss, then divide into serving bowls. Top each bowl off with toasted almonds, cranberries, and mint.

Enjoy this lovely, nutrient-dense salad as a side or as a full meal.

To view a pictorial of this recipe, please go here:

Cabbage, Carrot, and Fuji Apple Recipe Pictorial

Adapted from a similar recipe found in Straight from the Earth: Irresistible Vegan Recipes for Everyone.


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