Warm Pecan Cabbage Slaw Recipes

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

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

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

Ingredients

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

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

CABBAGE AND APPLE SLAW WITH BUTTER-TOASTED PECANS

Cabbage and Apple Slaw with Butter-Toasted Pecans image

Categories Salad Fruit Nut Vegetable Side Vegetarian Quick & Easy Apple Pecan Winter Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/2 Granny Smith apple
1/2 small head cabbage
1 tablespoon fresh lemon juice
1/4 cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar
1 tablespoon chopped fresh chives

Steps:

Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.

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