As inexpensive as cabbage is, it’s one of the richest in vitamins and nutrients. Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation. In this dish, crunchy cabbage and crisp apples are paired with a sweet and delicious dressing and topped with flavorful toasted pecans. This is one of my favorite fall salads so I often make a double batch and enjoy it throughout the week for lunch and dinner. It’s also perfect for potlucks and get togethers – just don’t expect to leave with any leftovers!
- 1 small head savoy cabbage (green cabbage or napa will work also), thinly sliced
- 1 medium apple, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)
- 1/4 cup dried unsweetened cherries
- 1/4 cup chopped pecans, toasted
- 1/4 cup red wine vinegar
- 3 tbsp neutral flavor oil (canola, grapeseed or sunflower work well)
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tsp coriander
- 1/4 tsp sea salt
- In a large bowl combine the cabbage, apple, and cherries.
- In a small bowl whisk together the oil, vinegar, honey, mustard, coriander and salt until smooth.
- Just before serving toss the dressing with the cabbage mixture.
- Serve garnished with the toasted pecans.
Makes 6-8 cups depending on the size of the cabbage.
If you plan on having leftovers keep the salad portion separate from the dressing portion. This will help keep the cabbage from getting soggy.