This colorful salad is a wonderful variation of the traditional fattoush, employing thinly cut red cabbage and fresh apples instead of usual lettuce. The crunchy pita chips and tangy cider vinaigrette offer the ideal contrast of texture and taste—a flavor explosion! A light and refreshing treat perfect for any occasion. I adore preparing it on a hot day, it is just so delightful!

The recipe is deceptively uncomplicated, in fact, making it ideal for a weeknight or hassle-free gathering. And it's also super-versatile! Add whatever additional ingredients you please -- toasted seeds, nuts, and herbs are all top choices. I always add some handfuls of crumbled goat cheese for that extra oomph. The mix of sweet, tart, and savory notes is an immediate crowd-pleaser, absolutely. You'll be making it again and again!

Red Cabbage and Apple Fattoush with Cider Vinaigrette

Name: Red-Cabbage-and-Apple-Fattoush-with-Cider-Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Middle-Eastern
Ingredients: 1 medium head Red Cabbage; 2 medium Apples; 1 whole Pita Bread; 1/4 cup Apple Cider Vinegar; 1/2 cup Olive Oil; 1 tablespoon Maple Syrup; 1 teaspoon Dijon Mustard; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 1 teaspoon Lemon Juice

This Red Cabbage and Apple Fattoush with Cider Vinaigrette is a vibrant and flavorful salad featuring crunchy pita chips and a tangy dressing. A surprisingly simple yet elegant dish perfect for any occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

📖 Instructions

First, let's tackle the red cabbage. Finely slice about 1 medium head—if you're using a mandoline, be extra careful! I once sliced my fingertip—not fun. If you have a salad spinner, give the sliced cabbage a good spin to remove any excess moisture. This keeps the salad from getting soggy.
Now for the apples. I prefer Honeycrisp or Fuji, but use your favorite! Core and thinly slice about 2 medium apples. To prevent browning, toss them in a tiny squeeze of lemon juice.
Next up, the crunchy bits! For this fattoush, we're using pita bread. Cut a whole pita into bite-sized pieces. Toss them with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and bake at 375°F (190°C) for about 8-10 minutes, or until they are golden brown and crispy. Keep a close eye on them, they burn fast!
Meanwhile, let's make that amazing cider vinaigrette. In a small bowl, whisk together ¼ cup apple cider vinegar, ½ cup extra virgin olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust the seasoning to your liking. A little more maple syrup never hurts, right?
Now for the assembly! In a large bowl, combine the sliced red cabbage and apples. Add about half of the crispy pita chips. Pour the cider vinaigrette over everything and gently toss to coat. Add the remaining pita chips just before serving to maintain their crunch. If you're feeling fancy, garnish with some fresh parsley or mint.
And there you have it! A beautiful, vibrant, and incredibly flavorful red cabbage and apple fattoush salad. It's perfect as a light lunch, a side dish, or even a starter for a dinner party. Bon appétit!

📝 Notes

For best results, use a mandoline slicer for even cabbage slices, but be careful, always use caution.
Adjust the amount of maple syrup to your taste. I like mine a little sweeter!
Feel free to add other ingredients, like feta cheese or toasted nuts