Looking for a sweet, refreshing side dish that’s always a crowd favorite? This Creamy Grape Salad is the perfect blend of juicy grapes, tangy Greek yogurt, rich cream cheese, and a touch of sweetness, all topped with a crunchy brown sugar and pecan topping. It’s a no-bake recipe that comes together in minutes, making it ideal for potlucks.
Why You’ll Love This Spectacular Side
- Quick and Easy . This salad comes together in just 10 minutes with no cooking required, making it the perfect last-minute dish to bring to a gathering or to enjoy at home.
- Sweet and Savory . The combination of fresh grapes, cream cheese, and a light dressing gives this salad a refreshing yet indulgent taste.
- Customizable . You can easily modify this recipe by adding different fruits, nuts, or even sweeteners based on your preference.
- Perfect for Any Occasion . Whether it’s a family dinner, picnic, BBQ, or holiday celebration, this grape salad fits right in as a side dish or dessert.
This easy-to-make salad is a crowd-pleaser for any occasion, from potlucks to family gatherings or even as a light dessert to end a meal. With its creamy, sweet, and tangy profile, it’s guaranteed to leave everyone coming back for more!
What Does Grape Salad Taste Like?
Creamy Grape Salad is a delightful mix of flavors and textures. The grapes are juicy and burst with sweetness, while the creamy dressing adds a rich and smooth texture.
The combination of cream cheese, Greek yogurt, and a touch of vanilla gives the salad a luscious base that balances the tartness of the grapes.
The topping, made with brown sugar, chopped nuts, and mini marshmallows, provides an added crunch and a little extra sweetness, making every bite a harmonious blend of creamy, crunchy, tangy, and sweet.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to create a flavorful, creamy salad. Here’s what you’ll need:
- Fresh Grapes - The star of the salad, grapes add natural sweetness and juiciness. You can use red or green grapes, or a combination of both for color contrast.
- Cream Cheese - Adds a rich and creamy base for the dressing. Softened cream cheese ensures it mixes smoothly without lumps.
- Greek Yogurt - Provides a bit of tang and creaminess, making the dressing lighter than using just cream cheese or sour cream.
- Vanilla Extract - Adds warmth and depth to the dressing, enhancing the overall sweetness of the salad.
- Melted Butter - Helps the sugar stick to the chopped nuts.
- Granulated Sugar - Sweetens the dressing, balancing the tartness of the yogurt and cream cheese.
- Mini Marshmallows - Adds a soft, chewy texture and a slight sweetness to the salad. (Optional but highly recommended for extra fun!)
- Chopped Nuts - Pecans or walnuts are perfect for adding a crunchy contrast to the creamy grapes.
- Brown Sugar - Used to coat the chopped nuts, it adds a caramelized sweetness and extra crunch.
- Cinnamon- A pinch of cinnamon adds a warm, spiced note that enhances the flavors, especially if you’re serving it as a dessert.
How To Make Grape Salad
- Prepare the Grapes . Start by washing and drying the grapes thoroughly. Remove the stems and cut them in half if you prefer smaller pieces. Place them in a large mixing bowl.
- Make the Creamy Dressing . In a separate bowl, beat together the softened cream cheese and Greek yogurt until smooth and well combined. Add granulated sugar and vanilla extract to the mixture, and continue to mix until the dressing is fluffy and well-blended.
- Combine the Grapes and Dressing . Pour the creamy dressing over the grapes. Gently fold the mixture together using a spatula or spoon until the grapes are well coated with the dressing.
- Prepare the Topping . In a small bowl, combine the chopped nuts (pecans or walnuts), melted butter, and brown sugar. Stir until the nuts are coated with the sugar. This will give them a nice caramelized crunch. Optional: If you like the extra sweetness and texture, fold in mini marshmallows for a chewy element.
- Assemble the Salad . Spoon the dressed grapes into a serving dish or individual bowls. Top with the brown sugar-coated nuts and marshmallows. You can garnish with a light dusting of cinnamon for an added flavor boost.
- Chill and Serve . Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill. It’s best served cold, but if you’re in a hurry, you can serve it right away!
Tips And Tricks
Here are some tips and tricks to ensure your Grape Salad turns out absolutely delicious and perfectly balanced:
- Use Cold Grapes . Make sure your grapes are well chilled before making the salad for a refreshing bite. If you’re prepping in advance, you can even freeze the grapes for an extra cold treat.
- Use Softened Cream Cheese . To avoid lumps in your dressing, make sure the cream cheese is softened to room temperature before mixing.
- Sweeten to Taste . Depending on the sweetness of your grapes and personal preference, you can adjust the amount of granulated sugar and brown sugar.
Variations
While this grape salad recipe is delicious as is, here are a few variations to give it a personal twist:
- Tropical- Add pineapple chunks, shredded coconut, and mango to give your salad a tropical flair.
- Berry- Swap out some of the grapes for blueberries, raspberries, or strawberries for a mixed berry version.
- Nut-Free Version - If you need a nut-free salad, you can leave out the nuts and use sunflower seeds or pumpkin seeds for crunch.
- Vegan- Substitute the cream cheese and Greek yogurt with vegan cream cheese and plant-based yogurt to make this recipe completely vegan.
What To Eat With Grape Salad
This creamy grape salad is perfect as a side dish or dessert. Here are some ideas for what to serve it with:
- Grilled Chicken or Tofu - The sweet and tangy flavors of the grape salad pair wonderfully with grilled meats or plant-based proteins.
- BBQ Dishes - Serve it alongside vegan BBQ sandwiches or grilled veggie skewers for a refreshing contrast to smoky flavors.
- Sandwiches and Wraps - This salad also makes a great accompaniment to vegan wraps, tacos , or sandwiches for a light and satisfying meal.
How Long Does It Last?
Creamy Grape Salad can be stored in the refrigerator for up to 2 days in an airtight container. While the salad is best fresh, it will still taste delicious after a couple of days.
If you’re planning to store it, try to keep the nuts and marshmallows separate until you’re ready to serve to maintain their texture.
Can You Freeze It?
Freezing creamy grape salad is not recommended due to the creamy texture and the presence of fresh fruit. Freezing may cause the grapes to lose their firmness and the creamy dressing to separate. It’s best enjoyed fresh or stored in the fridge for a few days.
More Tasty Treats
- Cherry Fluff
- Strawberry Pretzel Salad
- Peach Galette
- Lemon Curd
- Cannoli Pie
- Waldorf Salad
- Air Fryer Donut Holes
- Cranberry Salad
Watch The Video
Grape Salad Recipe | Easy Creamy Grape Salad
Ingredients
- ▢ 4 cups Grapes , assorted
- ▢ 8 ounces Cream Cheese
- ▢ 1 cup Plain Greek Yogurt
- ▢ 1 tsp Vanilla Extract
- ▢ 1/4 cup Granulated Sugar
- ▢ 1 cup Mini Marshmallows
- ▢ 1/2 cup Chopped Pecans
- ▢ 2 tbsp Brown Sugar
- ▢ 1/2 tsp Ground Cinnamon
- ▢ 1 tbsp Unsalted Butter , melted
Instructions
- Prepare the Grapes . Start by washing and drying the grapes thoroughly. Remove the stems and cut them in half if you prefer smaller pieces. Place them in a large mixing bowl.
- Make the Creamy Dressing . In a separate bowl, beat together the softened cream cheese and Greek yogurt until smooth and well combined. Add granulated sugar and vanilla extract to the mixture, and continue to mix until the dressing is fluffy and well-blended.
- Combine the Grapes and Dressing . Pour the creamy dressing over the grapes. Gently fold the mixture together using a spatula or spoon until the grapes are well coated with the dressing.
- Prepare the Topping . In a small bowl, combine the chopped nuts (pecans or walnuts), melted butter, and brown sugar. Stir until the nuts are coated with the sugar. This will give them a nice caramelized crunch.
- Optional: If you like the extra sweetness and texture, fold in mini marshmallows for a chewy element.
- Assemble the Salad . Spoon the dressed grapes into a serving dish or individual bowls. Top with the brown sugar-coated nuts and marshmallows. You can garnish with a light dusting of cinnamon for an added flavor boost.
- Chill and Serve . Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill. It’s best served cold, but if you’re in a hurry, you can serve it right away!
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Grape Salad Recipe | Easy Creamy Grape Salad
Ingredients
- 4 cups Grapes assorted
- 8 ounces Cream Cheese
- 1 cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 1/4 cup Granulated Sugar
- 1 cup Mini Marshmallows
- 1/2 cup Chopped Pecans
- 2 tbsp Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1 tbsp Unsalted Butter melted
Instructions
- Prepare the Grapes . Start by washing and drying the grapes thoroughly. Remove the stems and cut them in half if you prefer smaller pieces. Place them in a large mixing bowl.
- Make the Creamy Dressing . In a separate bowl, beat together the softened cream cheese and Greek yogurt until smooth and well combined. Add granulated sugar and vanilla extract to the mixture, and continue to mix until the dressing is fluffy and well-blended.
- Combine the Grapes and Dressing . Pour the creamy dressing over the grapes. Gently fold the mixture together using a spatula or spoon until the grapes are well coated with the dressing.
- Prepare the Topping . In a small bowl, combine the chopped nuts (pecans or walnuts), melted butter, and brown sugar. Stir until the nuts are coated with the sugar. This will give them a nice caramelized crunch.
- Optional: If you like the extra sweetness and texture, fold in mini marshmallows for a chewy element.
- Assemble the Salad . Spoon the dressed grapes into a serving dish or individual bowls. Top with the brown sugar-coated nuts and marshmallows. You can garnish with a light dusting of cinnamon for an added flavor boost.
- Chill and Serve . Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill. It’s best served cold, but if you’re in a hurry, you can serve it right away!
Grape Salad Recipe | Easy Creamy Grape Salad https://twosleevers.com/grape-salad-recipe/
Red pickled cabbage is a versatile and tangy side dish that pairs perfectly with a variety of meals, from grilled meats to sandwiches. It’s packed with flavor, offering a delightful balance of sourness, sweetness, and a touch of spice. This quick and easy recipe will teach you how to make the perfect batch of pickled cabbage that’s sure to impress your family and friends.
Why You’ll Love This Spectacular Side
- Quick and Easy . Ready in just under 30 minutes, with only a few ingredients required.
- Perfectly Tangy . The balance of vinegar, sugar, and spices creates a delightful zing that will enhance any meal.
- Versatile . Ideal for pairing with tacos, burgers, BBQ, and more. It also makes a great topping for sandwiches and salads.
- Healthy . Packed with nutrients, fiber, and beneficial probiotics if left to ferment, this pickled cabbage is as nutritious as it is tasty.
Whether you’re looking to add a crunchy element to your meal or preparing a side dish for a BBQ or holiday gathering, this red pickled cabbage is a must-try!
What Is Pickled Cabbage?
Pickled cabbage is a traditional dish made by soaking shredded cabbage in a brine, typically made from vinegar, water, salt, sugar, and spices. The brining process gives the cabbage a tangy flavor, while the vegetables retain their crunch. Red cabbage is often used for pickling due to its vibrant color, which turns even more striking after pickling.
This version of red pickled cabbage is made quickly and can be stored in the fridge to be enjoyed for days, allowing the flavors to intensify. It’s an easy recipe that doesn’t require any complicated equipment or long preparation times.
Ingredients You’ll Need
To make delicious, tangy red pickled cabbage, gather the following ingredients:
- Red cabbage - The main ingredient, offering a mild, slightly sweet flavor with a hearty texture that’s perfect for pickling.
- Carrot - Adds a pop of color and subtle sweetness to balance the tang of the vinegar.
- Onion - Provides a savory flavor that complements the cabbage and carrots.
- Garlic - For a fragrant, savory punch that enhances the overall flavor of the pickled cabbage.
- Apple cider vinegar - The tangy base of the brine that adds acidity to the cabbage.
- Water - To dilute the vinegar and balance the acidity of the brine.
- Sugar - Adds sweetness to balance the sharpness of the vinegar and salt.
- Kosher salt - For seasoning and aiding in the pickling process.
- Black peppercorns - Provides a mild heat that enhances the flavor profile.
- Mustard seeds - Adds a slight warmth and depth to the brine.
- Crushed red pepper flakes - For a hint of heat; you can adjust the amount based on your spice preference.
- Bay leaf - Adds a subtle herbal note to the brine, enriching the flavor of the pickled cabbage.
How To Make Pickled Cabbage
- Prepare the Vegetables . Start by removing the outer leaves from the cabbage and cutting it into quarters. Remove the core, then thinly slice the cabbage into strips about 1/4 inch wide. You can use a mandolin or a sharp knife for this.
- Prepare the Carrots and Onion . Peel and julienne the carrot into matchstick-sized pieces. Slice the onion into thin strips.
- Prepare the Pickling Brine . In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once the brine comes to a boil, reduce the heat and let it simmer for about 3-5 minutes to allow the spices to infuse the liquid.
- Pack the Vegetables into Jars . While the brine is simmering, place the sliced cabbage, carrots, sliced onion, and garlic cloves into sterilized mason jars. Pack the vegetables tightly but leave some space at the top to allow the brine to fully cover them.
- Pour the Brine Over the Vegetables . Once the brine has simmered and the sugar and salt have dissolved, carefully pour the hot brine over the vegetables in the jars. Make sure the cabbage is fully submerged.
- Seal and Cool . Seal the jars with lids and allow them to cool at room temperature for 20-30 minutes. Once the jars are cool, transfer them to the refrigerator.
- Let It Pickle . Allow the red pickled cabbage to sit in the fridge for at least 4 hours before serving. The flavors will intensify as the cabbage absorbs the brine. For the best results, let the cabbage pickle for 24-48 hours for more robust flavors.
Tips And Tricks
- Use Fresh Ingredients . Fresh cabbage and vegetables will yield the best texture and flavor in your pickled cabbage.
- Customize the Spice Level . Adjust the amount of crushed red pepper flakes to control the level of heat. For extra heat, try adding some fresh chili peppers.
- Coat the Vegetables in Salt . For a more traditional pickling process, you can sprinkle some salt over the cabbage and let it sit for 30 minutes to draw out moisture before making the brine.
- Sterilize Your Jars . Be sure to sterilize your jars before use to avoid contamination. This ensures your pickled cabbage stays fresh longer.
Variations
Red pickled cabbage is a flavorful and versatile dish, and you can easily adjust the ingredients to create different variations:
- Sweet and Tangy- For a sweeter twist, you can balance out the vinegar’s acidity by adding more sugar or other sweeteners. This variation is perfect for those who love a balance of sweet and sour.
- Spicy- Add a kick of heat to your red pickled cabbage by increasing the amount of crushed red pepper flakes or adding fresh chili peppers.
- Curry- Add a bold twist with curry powder. The combination of the tangy cabbage and the warm, aromatic spices of curry will create a unique pickled experience.
- Caraway Seed- For a more traditional flavor, especially in Eastern European-style pickles, add caraway seeds. The slightly nutty and peppery taste of caraway will balance the tanginess of the vinegar perfectly.
What To Eat With Pickled Cabbage
Red pickled cabbage is incredibly versatile and pairs well with a wide range of dishes. Here are a few suggestions for serving this tangy treat:
- Tacos - Pickled cabbage adds a delightful crunch to fish tacos, pulled pork tacos, or even veggie tacos.
- Pulled Pork - Serve the pickled cabbage alongside slow-cooked pulled pork for a balanced bite of richness and acidity.
- BBQ - Pickled cabbage is an excellent side dish for BBQ, particularly with ribs , sausages, or burgers.
- Grilled Meats - Whether it’s grilled chicken , steak, or sausages, pickled cabbage is the perfect contrast to the smoky flavors of grilled meats.
- Sandwiches - Pile some on top of a sandwich or burger to give it a zesty, crunchy crunch
How Long Does It Last?
When stored properly in an airtight container in the refrigerator, red pickled cabbage can last for up to 2 weeks.
The flavors will continue to develop as it sits, so it’s a great dish to make ahead for gatherings or to keep on hand for an easy side dish throughout the week.
Can You Freeze It?
It is not recommended to freeze pickled cabbage, as freezing can alter the texture and flavor. The cabbage will lose its crispness, and the brine may become watery.
More Classic Cabbage Recipes
- Szechuan Cabbage
- Cabbage Steaks
- Indian Cabbage Slaw
- Fried Cabbage
- Instant Pot German Red Cabbage
Pickled Cabbage Recipe | Quick Pickled Red Cabbage
Ingredients
- ▢ 1/2 Red Cabbage , sliced
- ▢ 1 Carrot , peeled and julienned
- ▢ 1 Onion , thinly sliced
- ▢ 2 cloves Garlic , minced
- ▢ 1 cup Apple Cider vinegar
- ▢ 1/2 cup Water
- ▢ 2 tbsp Granulated Sugar
- ▢ 2 tsp Kosher Salt
- ▢ 1/2 tsp Black peppercorns
- ▢ 1/2 tsp Mustard Seeds
- ▢ 1/4 tsp Crushed Red Pepper Flakes
- ▢ 1 Bay Leaf
Instructions
- Prepare the Vegetables . Start by removing the outer leaves from the cabbage and cutting it into quarters. Remove the core, then thinly slice the cabbage into strips about 1/4 inch wide. You can use a mandolin or a sharp knife for this.
- Prepare the Carrots and Onion . Peel and julienne the carrot into matchstick-sized pieces. Slice the onion into thin strips.
- Prepare the Pickling Brine . In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once the brine comes to a boil, reduce the heat and let it simmer for about 3-5 minutes to allow the spices to infuse the liquid.
- Pack the Vegetables into Jars . While the brine is simmering, place the sliced cabbage, carrots, sliced onion, and garlic cloves into sterilized mason jars. Pack the vegetables tightly but leave some space at the top to allow the brine to fully cover them.
- Pour the Brine Over the Vegetables . Once the brine has simmered and the sugar and salt have dissolved, carefully pour the hot brine over the vegetables in the jars. Make sure the cabbage is fully submerged.
- Seal and Cool . Seal the jars with lids and allow them to cool at room temperature for 20-30 minutes. Once the jars are cool, transfer them to the refrigerator.
- Let It Pickle . Allow the red pickled cabbage to sit in the fridge for at least 4 hours before serving. The flavors will intensify as the cabbage absorbs the brine. For the best results, let the cabbage pickle for 24-48 hours for more robust flavors.
