Fruit & Cabbage Salad

This fruit salad takes a surprising turn with shredded cabbage in the mix. Oranges, chopped apples, and seedless green grapes bring all the sweetness, while the raw cabbage adds a satisfying crunch and mild, peppery bite that keeps things from being one-note sugary.

The dressing is where things get interesting. Whipped cream gets folded into mayonnaise with a tablespoon each of sugar and lemon juice, creating a fluffy, tangy coating that’s lighter than straight mayo but richer than plain whipped cream. It clings to every piece of fruit and cabbage without weighing anything down.

This is a classic potluck-style salad that hits that sweet spot between side dish and dessert. The lemon juice in the dressing does double duty: it brightens the flavor and keeps the chopped apples from browning.

Kitchen Tips

• Whip the cream until stiff peaks. Soft peaks will deflate when folded into the mayo, leaving you with a thin, runny dressing instead of a fluffy one.
• Fold, don’t stir. Use a gentle folding motion when combining the whipped cream with the mayonnaise. Aggressive stirring knocks out the air and defeats the purpose.
• Shred the cabbage fine. Thick chunks won’t blend well with the softer fruits. You want thin ribbons that integrate into every bite.
• Serve immediately or within an hour. The cabbage starts to release water and the fruit juices thin the dressing over time.

Variations

• Add toasted pecans or walnuts for a nutty crunch that complements the fruit.
• Swap grapes for halved strawberries when they’re in season for a brighter, more colorful salad.
• Greek yogurt dressing: Replace the whipped cream and mayo with thick Greek yogurt for a lighter, tangier version.