Apple Cabbage Salad with Pecans
Apple cabbage salad with pecans is a crunchy and bright salad similar to cole slaw with just a hint of sweetness from the fruit.
Servings: 8
Ingredients
For the salad:
- 1 bag "angel hair" finely sliced green cabbage (about 10 ounces)
- 1 bag broccoli slaw (about 12 ounces)
- 2 large apples one red and one green, preferred, cored and chopped
- 2 green onions minced
- 1 cup pecans toasted if you'd like
For the dressing:
- ⅓ cup olive oil
- ⅓ cup cider vinegar
- 3 tablespoons maple syrup or honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Add all of the salad ingredients together in a large bowl, and toss to combine. You could also add the cabbage and broccoli slaw, toss to combine, and then just keep the apples, onion, and pecans on the top so that it looks pretty before serving—it's up to you.
- To make the dressing, add the oil, vinegar, maple syrup (or honey), salt, and pepper to a small jar with a screw-on lid (like a mason jar), add the lid, and shake well to combine.
- Serve the salad and dressing separately, and let people dress their salad as they like.
Video
Notes
- Adding toppings like dried cranberries and bacon adds more texture and flavor!
- A store-bought vinaigrette or poppy seed dressing goes great with a salad like this and saves you more time
- If you are serving this to a crowd I recommend letting them add the dressing themselves.
- Leftovers store best for about 3 days in the refrigerator if the salad and dressing are stored separately.
Nutrition
Serving: 1 of 8 servings | Calories: 238kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 166mg | Potassium: 341mg | Fiber: 3g | Sugar: 12g | Vitamin A: 272IU | Vitamin C: 56mg | Calcium: 58mg | Iron: 1mg
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