McIntosh Apple & Red Cabbage Salad with Maple Yogurt Curry Dressing
Recipe inspired by the La Tablée des Chefs workshop, whose mission is to fight food insecurity and help young people develop food autonomy. Crisp, tart McIntosh apples from Princeville in the Centre-du-Québec region pair beautifully with nutritious red cabbage. A creamy maple yogurt dressing, naturally sweetened with local maple syrup and lightly infused with curry, adds a gentle touch of Eastern warmth. This simple, colorful salad brings together freshness, comfort, and nourishing autumn flavors.
The Taste of Autumn Joy @ Montreal
11/18/2025
Servings: 8 Portions
INGREDIENTS
1 small red cabbage (660 g), thinly shredded
2 carrots (150 g), julienned
4 McIntosh apples (440 g), diced into 2 × 2 cm pieces
2 green onions, finely chopped
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
5 tablespoons natural yogurt
2 teaspoons maple syrup
2 teaspoons curry powder
1 tablespoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
1. Prepare the vegetables
In a large bowl, combine the shredded red cabbage and julienned carrots.
2. Coat the apples
In a small bowl, toss the diced apples with the lemon juice to prevent browning.
3. Make the dressing
In another small bowl, mix the maple syrup and vinegar. Add the natural yogurt, curry powder, salt, and black pepper, and whisk until smooth.
4. Combine
Pour the curry yogurt dressing over the cabbage and carrots. Add the apples and finely chopped green onions, then mix gently until everything is well coated.
5. Chill
Refrigerate the salad for about 30 minutes to let the flavors blend.