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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Peel and grate the carrots using a box grater or food processor. Add them to the mixing bowl with the cabbage.

Step 3

Thinly slice the stalks of green onion and add them to the bowl.

Step 4

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.

Step 5

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.

Step 6

Pour the dressing over the cabbage mixture and gently toss to combine, ensuring that all the vegetables are evenly coated in the dressing.

Step 7

Sprinkle the chopped parsley over the salad and give it a final toss.

Step 8

Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1126.0g)

Amount per serving	% Daily Value*
Calories	1396.5

Total Fat 115.4g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 25.6g
Cholesterol 0mg	0%
Sodium 1515.9mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 31.7g	0%
Total Sugars 51.9g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 492.7mg	0%
Iron 7.9mg	0%
Potassium 2744.6mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 5.4%

Carbs: 23.9%