Dazzling Winter Slaw Red Cabbage Apple And Pecan Salad Recipes

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DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories     Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15



Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

Steps:

  • Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
  • Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  • One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
  • Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
  • This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

PICKLED RED-CABBAGE SLAW

As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Pickled Red-Cabbage Slaw image

Steps:

  • Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
  • In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

1 small head red cabbage (about 2 1/4 pounds)
1/2 cup red-wine vinegar
1 tablespoon sugar
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons poppy seeds

RED CABBAGE SALAD WITH APPLES

This easy red cabbage salad is full of vitamins. The salad should sit for at least 1 hour to develop its full flavor before eating.

Provided by Marianne

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6



Red Cabbage Salad with Apples image

Steps:

  • Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
  • Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 27.1 g, Fat 7.1 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 612.7 mg, Sugar 20.9 g

½ medium head red cabbage, shredded
1 teaspoon salt
2 red apples, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons liquid honey
2 tablespoons rapeseed oil

SPINACH, APPLE AND PECAN SALAD

Spinach, apples, red onion & pecans in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.

Provided by SharleneW

Categories     Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10



Spinach, Apple and Pecan Salad image

Steps:

  • In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
  • Add apple and onion.
  • Toss until apples and onions are covered with dressing.
  • Place spinach on top, then pecans.
  • Just before serving, toss.

Nutrition Facts : Calories 247.2, Fat 20.5, SaturatedFat 2.3, Sodium 401.9, Carbohydrate 15.7, Fiber 4.6, Sugar 9.2, Protein 4.1

3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon prepared mustard (I prefer Dijon)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 golden delicious apple, halved, cored, thinly sliced
1/4 cup red onion, cut in thin strips
3/4 lb fresh spinach, washed, stems removed, leaves torn
1/2 cup toasted pecans

PURPLE CABBAGE & PECAN SALAD

Make and share this Purple Cabbage & Pecan Salad recipe from Food.com.

Provided by Caryn Gale

Categories     Fruit

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7



Purple Cabbage & Pecan Salad image

Steps:

  • Mix the dressing separately.
  • You can make the dressing in advance.
  • Just shake well and pour over the cabbage, pecans, and scallions.
  • Mix well to coat and serve immediately or else the pecans will start to soften.

1 head cabbage, shredded or 1 bag coleslaw mix, if you are in a hurry
1 cup chinese pecans (sweetened pecans)
3 scallions, chopped including the green part
1/2 cup vinegar
1/2 cup sugar
1/4 cup oil
1/4 cup soy sauce

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