Cabbage and Carrot Salad

Cabbage and Carrot Salad

This colorful and refreshing salad is a simple and satisfying dish that’s perfect for a light lunch or a healthy side. Made with crunchy vegetables, sweet diced apple, and chopped almonds, this salad is dressed with a light and tangy vinaigrette.


  • ½ large romaine heart, chopped
  • 1 cup shredded red cabbage
  • 1 large carrot, coarsely grated
  • ½ large apple, medium dice
  • ¼ cup almonds, chopped


  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 2 tsp. maple syrup
  • ½ tsp. Dijon mustard
  • Salt and pepper to taste


To make dressing: Combine the oil, vinegar, maple syrup, mustard, salt and pepper in a small jar. Seal the lid tightly and shake vigorously to emulsify. Set aside at room temperature.

To make salad: Combine the romaine, cabbage, carrots, and apples in a bowl. Add dressing to the vegetables, and toss to combine. Divide the salad among 4 plates or bowls. Top with almonds.


4 servings

Bunches of rainbow swiss chard

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