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!
Sarah
Ingredients:
- 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
Preparation:
- 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.
Yield:
Makes 6-8 cups depending on the size of the cabbage.
Notes:
If you plan on having leftovers keep the salad portion separate from the dressing portion. This will help keep the cabbage from getting soggy.
