Cabbage Salad
Cabbage, shredded carrots, pecans, and parmesan cheese are tossed together in a bright, tangy dressing. This Cabbage Salad is colorful, crunchy, and fresh.
Servings: 4
Ingredients
Ingredients (Salad):
- 3 cups coleslaw mix
- 1 cup shredded carrots
- 3/4 cup pecans
- 3/4 cup Parmesan flakes
Ingredients (Dressing):
- 1/3 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Fold together the coleslaw mix, shredded carrots, pecans, and Parmesan flakes in a large bowl. Set aside.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, black pepper, and salt.
- Drizzle the salad dressing over your salad, serve, and enjoy!
Notes
- Other veggies you can add to your salad include sliced red onion, green olives, and sliced cucumbers.
- If you don’t have pecans then you can use almonds or walnuts instead. We like to use candied pecans every once in a while to add a little bit of sweetness to the salad.
- You can replace the dijon mustard with stone ground mustard. Stone ground mustard has a slightly stronger flavor.
- You can store your dressing in the fridge for up to a week in an airtight container.
- You will want to shake or whisk your dressing vigorously after you take it out of the fridge to ensure it is homogenous. The oil and vinegar tend to separate over time.
- You can folded together your salad mix and store it in a airtight container for up to 4 days in the fridge.
Nutrition
Calories: 299kcal | Carbohydrates: 10g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 561mg | Potassium: 313mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5560IU | Vitamin C: 21mg | Calcium: 273mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
