Cabbage salad is a refreshing addition to any meal, perfect for those times when you crave something light and crisp. It’s an ideal choice as a pre-meal appetizer, and it’s filled with the crunch of purple cabbage, the nutty texture of pecans, and a zesty kick from a tangy vinaigrette. This salad keeps its crunch for a couple of days, making it a fantastic make-ahead option for busy gatherings.
Cabbage Salad
This cabbage salad combines purple cabbage, arugula, green apples, and toasted pecans with a bright vinaigrette. It’s an easy, make-ahead side dish that stays fresh and crisp, adding vibrant flavors to any meal.
Ingredients
Instructions
-
Preheat the oven to 325°F.
-
Spread pecans on a baking sheet and bake until lightly browned and fragrant, about 7 to 9 minutes. Let cool completely, then coarsely chop.
-
In a mason jar, combine red wine vinegar, mustard, honey, black pepper, garlic, and 1/2 teaspoon salt. Shake well.
-
Add olive oil to the jar, then shake again until the dressing is fully mixed.
-
In a large bowl, combine shredded cabbage, arugula, parsley, green onions, apple, and all but 2 tablespoons of the chopped pecans. Add the remaining salt.
-
Pour the vinaigrette over the salad mixture and toss to coat evenly.
-
Sprinkle the reserved pecans on top just before serving.
Servings 7
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Sodium 267mg12%
- Potassium 269mg8%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 2g4%
- Calcium 58 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep the salad crunchy for up to 2 days, add the apple just before serving to prevent browning.
