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Red Cabbage Blackberry Caraway Slaw

Red Cabbage Blackberry Caraway Slaw

Course Salad
Servings 4
Author adapted from "Simple" by Diana Henry


  • 1-1/2 teaspoons caraway seeds
  • 1-1/2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1-1/2 tablespoons apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 2-1/2 cups baby spinach
  • 1/4 medium red cabbage, cored and finely sliced
  • 1 medium apple, cored and cut into matchsticks I used a Gala apple
  • 1/4 small red onion, finely sliced
  • 2 tablespoons toasted almond slivers
  • 1 pinch Piment d'Espelette
  • 1/2 cup blackberries


  • Toast the caraway seeds in a small dry frying pan for about 20 seconds. Cool on a plate.
  • In a small bowl, whisk together the maple syrup, Dijon mustard, vinegar, and extra virgin olive oil. Add the caraway seeds and whisk to combine.
  • Cut the spinach leaves into thin slices. Put into a medium serving bowl and add the cabbage, apples, red onion, almonds, Piment d' Espelette, and blackberries. Gently toss to combine.  Drizzle the dressing over the salad ingredients and gently toss again.