Cabbage Salad
Sometimes a crisp, crunchy cabbage salad is exactly what you need. Unlike a creamy coleslaw you might serve at a barbecue or fish fry, this simple salad makes the perfect vegetable side to brighten up a Thanksgiving feast, a hearty steak dinner, or even just a comforting bowl of mac and cheese. It’s packed with vibrant purple cabbage, nutty toasted pecans, tart green apples, and peppery arugula, all tossed in a tangy vinaigrette. This cabbage recipe is especially great for entertaining because it stays fresh and crisp for up to 2 days in the refrigerator. If you’re lucky enough to have leftovers, try it in a breakfast taco, layered with fried chicken in a sandwich, on avocado toast, or in a grain bowl. The possibilities are endless!
Ingredients
- 1 cup pecans
- 1/4 cup red wine vinegar
- 1 Tbsp. whole-grain dijon mustard
- 2 tsp. honey
- 1/2 tsp. black pepper
- 1 garlic clove, grated
- 1 1/2 tsp. kosher salt
- 1/3 cup olive oil
- 1/2 medium head purple cabbage, shredded (about 4 c.)
- 2 cups baby arugula (about 2 oz.)
- 1 cup flat-leaf parsley, finely chopped
- 6 green onions, thinly sliced
- 1 Granny Smith apple, cut into matchsticks
Instructions
- Preheat the oven to 325°F.
- On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.
- In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and ½ teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.
- In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.
- Top with the reserved chopped pecans before serving.
Nutrition
Calories: 205kcalCarbohydrates: 7gProtein: 2gFat: 18gSaturated Fat: 2gSodium: 267mgPotassium: 269mgFiber: 3gSugar: 6gCalcium: 58mgIron: 1mg
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