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Red Cabbage and Parsley Salad with Toasted Walnuts

Red Cabbage and Parsley Salad with Toasted Walnuts

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

This colorful chopped salad, full of contrasting flavors and textures, comes together quickly thanks to the food processor. If you prefer, the cabbage and parsley can be chopped with a chef’s knife. Either way, the nuts or seeds are best chopped by hand, as they become a little dusty when pulsed in a food processor. The salad pairs well with roasted or grilled meats, poultry or salmon, or stuff it into flatbread with hummus or falafel. Or make it into a heartier dish by folding in cooked bulgur, brown rice, farro or lentils.

Ingredients
  • 1

    pound red cabbage (1 small head), cored and cut into 2-inch pieces

  • 3

    tablespoons lemon juice OR ¼ cup sherry vinegar

  • Kosher salt and ground black pepper

  • 1

    bunch flat-leaf parsley, leaves and tender stems (about 4 cups)

  • 1½

    cups walnuts, toasted and chopped OR 1 cup pumpkin seeds, toasted and roughly chopped

  • 3

    scallions, thinly sliced OR ½ cup golden raisins, roughly chopped OR both

  • 3

    tablespoons extra-virgin olive oil

  • ½

    teaspoon ground allspice

Step 1

In a food processor, pulse the cabbage until finely chopped.

Step 2

Transfer to a large bowl, then add the lemon juice and ½ teaspoon salt. Toss until the cabbage wilts.

Step 3

In the processor, pulse the parsley until roughly chopped, then add to the cabbage along with the walnuts, scallions, oil, allspice, ¾ teaspoon salt and ¼ teaspoon pepper. Toss, then season with additional salt and pepper.