Shaved Cabbage Salad with Paprika Vinaigrette

Serving Size: 8
Total Time:

This recipe combines a colorful mix of shaved cabbage and radishes tossed with herbs, apple and a lightly smoky paprika dressing.


  • 1 small shallot, minced
  • 0.5 cup salted roasted pepitas
  • 0.5 cup julienned baby turnips
  • 0.5 cup snipped chives
  • 1 cup chopped cilantro
  • 1 cup chopped parsley
  • 1 large apple—peeled, cored and julienned
  • 1 3/4-pound head of red cabbage—halved, cored and shredded
  • 3/4-pound head of green cabbage—halved, cored and shredded
  • Freshly ground pepper
  • Kosher salt
  • 1 cup extra-virgin olive oil
  • 1.5 Tbsp sweet paprika, plus more for garnish
  • 1 tsp honey
  • 0.25 cup distilled white vinegar
  • 0.25 cup fresh lemon juice
  • 2 Tbsp Dijon mustard
  • 6 red radishes, thinly sliced


  1. In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 tablespoons of paprika. Gradually whisk in the olive oil, then season with salt and pepper.
  2. In a bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas and radishes. Add 1/2 cup of the dressing and toss well. Season with salt and pepper and garnish with paprika. Serve the additional dressing at the table.
Make Ahead: The dressing can be refrigerated for up to 3 days.

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Recipe Credit: Tim Wiechmann
Image Credit: Tara Fisher