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Red Cabbage and Parsley Salad with Toasted Walnuts

4 Servings

15 minutes

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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.



15 minutes


  • 1

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

  • 3

    tablespoons lemon juice OR ¼ cup sherry vinegar

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Linda H.
March 25, 2023
I assembled a quadruple batch for my cohousing community dinner, including brown rice to make it hearty. It looked gorgeous in a huge glass salad bowl and tasted delicious. I made it the day before and was uncertain about it then because it was a little bitter, but the flavors came together wonderfully by the time it was served.
Pragya C.
November 16, 2022
Great salad - but use the pepitas!
Great easy salad and the flavor profile is such that you can easily have it pair with middle eastern, European, Latin cuisines etc.
Jennifer B.
June 13, 2022
Fantastic fresh salad!
So easy with the food processor and delicious. Am serving as a side with barbecue chicken. Also used sunflower seeds, nice crunch!
Linda H.
February 28, 2023
Is this right?
Scallions or raisins? This is an odd trade-off. PS. I only put a rating because I couldn't submit this without one. I haven't made this yet because this confuses me.