Red Cabbage-Endive Salad Recipe

Name: Red Cabbage-Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts; 1 medium shallot, minced; 1 small head red cabbage, shredded; Kosher salt; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon dijon mustard; 1 tablespoon sugar; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 1/4 cup creme fraiche or heavy cream; 2 stalks celery, thinly sliced; 3 heads endive, trimmed

Servings: persons

1/2 cup walnuts
1 medium shallot, minced
1 small head red cabbage, shredded
Kosher salt
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche or heavy cream
2 stalks celery, thinly sliced
3 heads endive, trimmed

1
Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes.
2
Soak the shallot in cold water, 10 minutes, then drain and rinse.
3
Toss the cabbage with 1 teaspoon salt in a large bowl.
4
Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl.
5
Gradually whisk in the olive oil, then the creme fraiche.
6
Stir in the celery and shallots.
7
Add to the cabbage and toss.
8
Cover and chill at least 30 minutes or up to 6 hours.
9
Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper.
10
Sprinkle with the nuts.
11
Photograph by Con Poulos

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup walnuts, 1 medium shallot, minced, 1 small head red cabbage, shredded, Kosher salt, and more.

Yes, Red Cabbage-Endive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Cabbage-Endive Salad

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