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Creamy Red Cabbage Pasta Salad with Apple, Pomegranate and Toasted Walnuts

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Who doesn’t love a creamy pasta salad?! Here’s a rather wintery twist on the classic to enjoy during the colder months – a creamy red cabbage pasta salad served with apple, pomegranate & toasted walnuts! Recipe and imagery development courtesy of My Vibrant Kitchen
  • 300 gram pasta of choice
  • 3 tbsps Hellmann’s® Vegan Mayo
  • 2 tbsps unsweetened coconut yoghurt
  • 1 tbsp olive oil
  • 2 tbsps apple cider vinegar
  • 1/2 tsp salt
  • 2 tsps Dijon mustard
  • 2 tsps maple syrup
  • pinch black pepper
  • 150 grams red cabbage
  • 100 grams walnuts
  • 1/2 pomegranate
  • 1 Granny Smith apple

Nutritional information

 

Amount per serving

Energy (kcal)

683kcal

Energy (kJ)

2859kJ

Protein (g)

16.7g

Carbohydrate incl. fibre (g)

94.7g

Carbohydrate excl. fibre (g)

88.0g

Sugar (g)

16.9g

Fibre (g)

7.4g

Fat (g)

26.9g

Saturated fat (g)

3.4g

Unsaturated fat (g)

21.8g

Monounsaturated fat (g)

4.8g

Polyunsaturated fat (g)

8.2g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

612mg

Salt (g)

1.53g

Vitamin A (IU)

477IU

Vitamin C (mg)

28.0mg

Calcium (mg)

66mg

Iron (mg)

2.27mg

Potassium (mg)

521mg

  • 1 Cook and drain the pasta and set aside to cool. Toss it in a little olive oil to avoid the pasta from sticking together
  • 2 Wash the red cabbage and slice into small shreds
  • 3 Grate the apple and chop and toast the walnuts
  • 4 For the dressing, add the vegan mayo, yogurt, olive oil, vinegar, salt, mustard, maple syrup and pepper to a small mixing bowl and whisk until you have a smooth consistency
  • 5 Place the cold pasta, cabbage, walnuts, pomegranate seeds and grated apple in big serving bowl and mix in the dressing.