Salade De Choux Et Pommes Fraîches Recipe

Prepare cabbage

Remove any tough outer leaves from the red cabbage. Cut the cabbage into quarters, remove the core, and slice very thinly (aim for ribbons). You should have about 4 cups loosely packed. Transfer to a large mixing bowl.

Prep apples and vegetables

Core the apple(s) and slice into thin matchsticks (julienne). Toss immediately with 1/2 tablespoon lemon juice (reserved from the 1 tbsp in the dressing section) to slow browning, then add to the cabbage bowl. Thinly slice the fennel and red onion and add the grated carrot, parsley, and mint to the bowl.

Massage (optional)

If you prefer a slightly softer cabbage texture, sprinkle 1/4 teaspoon of the salt from the dressing over the cabbage mixture and massage gently for 1–2 minutes until it loosens and releases a little moisture. If you like it very crisp, skip this step.

Toast and prepare hazelnuts

If your hazelnuts are not toasted, spread 1/2 cup hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, until fragrant and lightly browned. Rub between a clean kitchen towel to remove most skins (optional). Reserve 2 tablespoons of toasted hazelnuts for garnish; place the rest in a blender or food processor.

Blend dressing

To the blender with the hazelnuts, add olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, lemon juice, warm water, salt, and black pepper. Blend on medium-high until smooth and emulsified, about 30–45 seconds. If the dressing is too thick, add up to 1 tablespoon more warm water, 1/2 tablespoon at a time, to reach a pourable but slightly creamy consistency. Taste and adjust seasoning with more salt, vinegar, or honey as needed.

Strain (optional)

If you prefer a very smooth dressing, pass the blended dressing through a fine-mesh sieve, pressing with a spoon to extract as much as possible. Otherwise, leave it textured for extra hazelnut bits.

Pour about 3 to 4 tablespoons of the hazelnut dressing over the cabbage-apple mixture. Toss well with tongs or salad servers to coat evenly. Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld; check the texture and add more dressing (up to the remaining amount) if you prefer a wetter salad.

Taste and adjust final seasoning: add a pinch more salt, a squeeze of lemon, or a touch more honey if needed.

Transfer the salad to a serving bowl or platter. Sprinkle the reserved 2 tablespoons of chopped toasted hazelnuts over the top and, if using, crumble goat cheese or feta. Garnish with a few extra mint leaves or chopped parsley.

Serve immediately for maximum crunch, or refrigerate up to 2 hours before serving. If chilled longer, allow to sit 10 minutes at room temperature and toss again before serving.