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For this Sweet & Sour Winter Salad, any apple will do, but to pump up the sweet & sour, pick a sweet-tart one like Pink Lady or Honeycrisp. For a dazzling mix, use half a sweet apple (Fuji or Gala) plus half a tart Granny Smith.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. white (or regular) balsamic vinegar
  • 2 tsp. whole-grain mustard
  • 1 tsp. maple syrup, honey, or brown sugar
  • ½ tsp. reduced-sodium soy sauce
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. kosher salt
  • 2 cups shredded cabbage (purple and/or green)
  • 4 cups torn kale leaves or baby kale
  • 1 apple, cored and thinly sliced
  • ¼ cup roasted salted sunflower seeds


    1. Make the dressing: In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, soy and Worcestershire sauces, and salt.
    2. Toss the cabbage and kale with the dressing. Add half the apples and sunflower seeds and toss again. Transfer to a serving bowl.
    3. Scatter the remaining apples and sunflower seeds on top.

    Nutrition Information

    Per serving (1½ cups):

    • Calories: 160
    • Total fat: 11 g
    • Sat fat: 1.5 g
    • Carbs: 15 g
    • Fiber: 3 g
    • Total sugar: 9 g
    • Added sugar: 1 g
    • Protein: 3 g
    • Sodium: 280 mg