Dazzling Winter Slaw Red Cabbage Apple And Pecan Salad Recipes
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
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
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
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.
WARM RED CABBAGE SALAD WITH PECANS
This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
- Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
- When the leaves begiin to soften and change from red to pink, remove from the heat.
- Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
- Season with plenty of pepper and serve warm. Enjoy!
Nutrition Facts : Calories 231.2, Fat 18.4, SaturatedFat 4.5, Cholesterol 11.2, Sodium 148.9, Carbohydrate 14.3, Fiber 4, Sugar 7.6, Protein 5.6
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
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
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