Dazzling Winter Slaw Red Cabbage Apple and Pecan Salad
Brighten up your winter table with this Dazzling Winter Slaw Red Cabbage Apple and Pecan Salad, a crisp and vibrant side dish that’s as delicious as it is beautiful. This refreshing recipe combines the crunchy texture of thinly shredded red cabbage with the natural sweetness of julienned Honeycrisp or Fuji apples and the nutty richness of toasted pecans. A zesty dressing made with apple cider vinegar, honey, and Dijon mustard ties everything together, while a sprinkle of fresh parsley adds an herbaceous finishing touch. Perfect as a nutritious accompaniment to roasted meats or hearty sandwiches, this no-fuss winter slaw is ready in just 20 minutes and works as both a festive dish or a healthy weekday staple. Let the flavors meld for ultimate enjoyment and watch your guests swoon over this fresh and colorful creation!
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Recipe Information
Ingredients
- 1 small head red cabbage
- 2 apple (preferably Honeycrisp or Fuji)
- 1 cup pecans
- 0.25 cup (chopped) fresh parsley
- 0.25 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Remove the outer leaves of the red cabbage. Slice it in half and remove the core, then use a sharp knife or mandoline to thinly shred the cabbage. Place the shredded cabbage into a large mixing bowl.
Wash and core the apples. Slice them into thin matchsticks or julienne pieces, and add them to the bowl with the cabbage. For extra crunch, leave the skin on.
In a dry skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently to avoid burning. Remove from the pan and let them cool slightly, then roughly chop them and add to the bowl with the cabbage and apples.
Chop the parsley finely and add it to the salad mixture for a fresh, herby note.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth. Taste and adjust seasonings as needed.
Pour the dressing over the cabbage, apples, and pecans. Toss everything together until the slaw is evenly coated in dressing.
Let the slaw sit for 10 minutes at room temperature to allow the flavors to meld. Serve immediately, or for a more tender slaw, refrigerate for up to 2 hours before serving.
Enjoy as a colorful side dish with roasted meats, sandwiches, or on its own!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 76.4 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
