A delightful salad combining the crunch of red cabbage with the sweetness of apples and raisins, all brought together with a honey-cider dressing.
Slice the red cabbage into thin strips.
Use a sharp knife for even slices, which helps in uniform cooking.
Core and dice the apples into bite-sized pieces.
Leave the skin on for added texture and nutrients.
In a Dutch oven, combine the cabbage, apples, raisins, and salt. Add a splash of water to prevent sticking.
Stir occasionally to ensure even cooking and prevent burning.
Simmer the mixture over medium heat until the cabbage is tender, about 15 minutes.
Cover the pot partially to retain moisture while allowing steam to escape.
In a mixing bowl, whisk together the cider vinegar, honey, and olive oil until emulsified.
Taste the dressing and adjust the sweetness or acidity to your preference.
Pour the dressing over the cabbage mixture and stir well to combine.
Ensure the dressing coats all the ingredients evenly for the best flavor.
Serve the salad warm or refrigerate for at least an hour to serve chilled.
Chilling the salad allows the flavors to meld together beautifully.
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