Fall Cabbage Crunch Salad with Maple Dijon Vinaigrette

If you’re looking for a healthy, fall-season salad packed with flavor and crunch, this Fall Cabbage Salad is the recipe for you! This is a kale and cabbage salad that actually tastes good.

Made with nutrient-rich kale, crunchy cabbage, savory roasted almonds, sweet yet tart dried cranberries, and a sweet Maple Dijon dressing, this salad is as satisfying as it is delicious.

This cabbage salad brings together sweet and savory flavors, making it perfect for fall gatherings or as a quick weekday lunch.

I used a simple maple Dijon vinaigrette that balances sweetness with the hearty flavors of kale and cabbage, but my Famous 3-Ingredient Balsamic Vinaigrette would also be nice here.

Kale & Cabbage Salad Benefits:

• Nutrient-Packed: Full of vitamins, minerals, and tons of fiber from fresh greens, cabbage, and almonds.
• Quick & Easy: Prep takes only 10-15 minutes, making it a simple go-to.
• Seasonal Flavors: The maple and cranberry combination gives this cabbage salad a cozy fall vibe.
• Customizable: Add your favorite toppings or proteins to make it a complete meal.

Ingredients

For the Salad:

• 1 bunch lacinato kale, stems removed and massaged with a little extra virgin olive oil before chopped; if you don’t like kale or can’t find any, this salad is still good with all cabbage, simply add another cup or two of cabbage and omit the kale
• 3 cups finely chopped cabbage, purple and/or green (about 1/2 head of cabbage); I used a combo of purple and green cabbage in the photos here because it’s pretty and what was in my fridge. Use what works for you
• 1/2 cup chopped roasted almonds; I buy roasted salted almonds for this recipe and give them a rough chop with a sharp knife
• 1/2 cup dried cranberries, preferably unsweetened; if you can only find sweetened cranberries, reduce the maple in the dressing by half to balance out the sweetness of this salad

For the Maple Dijon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons high-quality maple syrup
• 2 teaspoons Dijon mustard, such as Grey Poupon
• 1/4 teaspoon sea salt or Kosher salt
• Freshly ground black pepper, to taste
• optional: 1 garlic clove, smashed open to sit in the dressing for 10 minutes then discarded; I do this sometimes if another part of the meal doesn’t contain garlic

See the full details and recipe in the recipe card below.

Tips, Substitutions & Variations

• For the best texture, try massaging the kale with a bit of extra virgin olive oil before adding the rest of the ingredients—this makes the kale even more tender.
• Add cheese: Crumbled feta or goat cheese pairs well with the maple vinaigrette.
• Change up the nuts: Swap almonds for walnuts, pecans, pumpkin seeds or sunflower seeds.
• Change up the flavors: I used red wine vinegar in the Maple Dijon Vinaigrette here, but lemon juice, lime juice, or balsamic vinegar would also be nice. I only add the garlic to the dressing if there isn’t garlic in another part of the meal to avoid too much garlic overall.
• Make it extra pretty: Garnish with pink watermelon radishes (sliced into thin rounds, then into quarters) for an extra beautiful presentation.
• Make it a meal: Top with grilled chicken, salmon, shrimp, or roasted chickpeas for added protein. It’s also good as the “lettuce” part of a chicken sandwich.
• Can I substitute the kale? Yes! You can use more cabbage, or sub spinach, arugula, or any other hearty green.
• How long will leftovers last? This cabbage salad can be stored in an airtight container in the fridge for up to 2 days, though it’s best enjoyed fresh because cabbage gives off a lot of water when it sits in the dressing.
• Mix and Match Veggies: Use a mix of shredded cabbage, carrots, and green onions for a colorful bowl. Adding bell peppers or red bell pepper can bring a pop of color and crunch, making this cabbage salad recipe even more vibrant.
• Using Fresh Herbs: Adding fresh herbs like parsley or cilantro boosts the flavor profile and complements the crunch of the cabbage and other vegetables. For extra zing, a sprinkle of red pepper flakes or a pinch of salt can enhance the overall taste.
• Vary the dressing: For a completely different flavor profile, you can make this cabbage salad dressing by combining olive oil or avocado oil with a splash of rice vinegar, garlic and fresh ginger. Or, change up the cabbage with a Napa cabbage or savoy cabbage for added texture.
• Choose a Large Bowl: Use a large bowl for tossing this slaw to ensure the vegetables are well-coated with dressing. Also, make sure you have a cutting board and a sharp knife to finely chop the tough cabbage.
• Make It a Coleslaw: With a bit of mayo or other creamy salad dressings, this recipe can easily transform into a delicious coleslaw. This variation makes a great topping for burgers or pulled pork sandwiches.
• More Veggie Ideas: Ingredients like red bell peppers and shredded cabbage are packed with vitamin C, making this salad not only tasty but also nutritious!

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