Purple Cabbage Pecan Salad
Vibrant, crunchy, and packed with flavor, this Purple Cabbage Pecan Salad is the perfect combination of wholesome ingredients and a tangy-sweet dressing. Featuring finely shredded purple cabbage, crisp carrots, and zesty green onions, this colorful dish is elevated with the irresistible nutty crunch of toasted pecans. A drizzle of homemade dressing made with olive oil, apple cider vinegar, honey, and Dijon mustard ties everything together, while a sprinkle of fresh parsley adds a pop of freshness. Quick to prepare in just 20 minutes, this healthy salad checks all the boxes for a refreshing side dish or light lunch. Serve it chilled or at room temperature to fully enjoy the bold flavors and textures. Perfect for gatherings, meal prep, or adding a nutritious twist to weeknight meals, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 head (medium) purple cabbage
- 2 medium carrot
- 3 stalks green onion
- 1 cup pecans
- 2 tablespoons (chopped) fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove any tough outer leaves from the purple cabbage, then slice it in half. Shred one medium head of cabbage into fine strips using a knife, mandoline, or food processor. Transfer to a large mixing bowl.
Peel and grate the carrots using a box grater or food processor. Add them to the mixing bowl with the cabbage.
Thinly slice the stalks of green onion and add them to the bowl.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly golden. Remove from heat and let cool for a couple of minutes. Roughly chop the toasted pecans and add them to the salad.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
Pour the dressing over the cabbage mixture and gently toss to combine, ensuring that all the vegetables are evenly coated in the dressing.
Sprinkle the chopped parsley over the salad and give it a final toss.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 51.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2745 mg | 58% | |
*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.
