This easy and nutritious Pioneer Woman Cabbage Salad is a vibrant, crunchy dish perfect for any meal. With tangy mustard dressing, crisp Granny Smith apples, and toasted pecans, it’s a fresh way to enjoy veggies. You can whip it up quickly and even swap in common greens or nuts you have on hand!
Ingredients Needed
- 1 cup pecans
- 1/4 cup red wine vinegar
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon black pepper
- 1 garlic clove, grated
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup olive oil
- 1/2 medium head purple cabbage, shredded (about 4 cups)
- 2 cups baby arugula (about 2 ounces)
- 1 cup flat-leaf parsley, finely chopped
- 6 green onions, thinly sliced
- 1 Granny Smith apple, cut into matchsticks
How To Make Cabbage Salad
- Preheat Oven: Set the oven to 325°F.
- Toast the Pecans: Spread pecans on a baking sheet in a single layer and bake for 7–9 minutes, or until they’re fragrant and lightly browned. Cool completely, then chop coarsely.
- Prepare the Dressing: In a mason jar, combine the red wine vinegar, Dijon mustard, honey, black pepper, garlic, and 1/2 teaspoon salt. Shake well to mix. Add olive oil and shake again until fully combined.
- Assemble the Salad: In a large bowl, combine the shredded cabbage, arugula, parsley, green onions, apple, and all but 2 tablespoons of the chopped pecans. Add the remaining 1 teaspoon of salt. Pour the dressing over the salad and toss until evenly coated.
- Serve: Top the salad with the reserved chopped pecans before serving. Enjoy!
Recipe Tips
- Toast the Pecans Just Right: Keep an eye on the pecans while toasting them at 325°F. They should be fragrant and lightly browned, usually in 7–9 minutes. Over-toasting can make them bitter, so set a timer for accuracy.
- Use Fresh, Crisp Cabbage: Fresh purple cabbage is key for a crunchy texture. Shred it finely for an even mix, making sure it’s not too thick or the salad will be hard to chew.
- Mix Dressing Separately: Shake the dressing in a jar before pouring it over the salad to ensure everything is well-blended. This helps the flavors mix together perfectly.
- Add Dressing Right Before Serving: Toss the salad with the dressing just before serving to keep the cabbage and arugula crisp. Adding the dressing too early can make the salad soggy.
- Cut the Apple Last: To keep the apple slices looking fresh and prevent browning, slice them right before adding to the salad, or toss them with a bit of lemon juice if prepping ahead.
How To Store Leftovers
Place leftover cabbage salad in an airtight container and refrigerate for up to 2 days to keep it fresh and crisp.
Nutrition Facts
- Calories: 274
- Total Fat: 24g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 228mg
- Potassium: 186mg
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Cabbage Salad
Description
This easy and nutritious Pioneer Woman Cabbage Salad is a vibrant, crunchy dish perfect for any meal. With tangy mustard dressing, crisp Granny Smith apples, and toasted pecans, it’s a fresh way to enjoy veggies. You can whip it up quickly and even swap in common greens or nuts you have on hand!
Ingredients
Instructions
- Preheat Oven: Set the oven to 325°F.
- Toast the Pecans: Spread pecans on a baking sheet in a single layer and bake for 7–9 minutes, or until they’re fragrant and lightly browned. Cool completely, then chop coarsely.
- Prepare the Dressing: In a mason jar, combine the red wine vinegar, Dijon mustard, honey, black pepper, garlic, and 1/2 teaspoon salt. Shake well to mix. Add olive oil and shake again until fully combined.
- Assemble the Salad: In a large bowl, combine the shredded cabbage, arugula, parsley, green onions, apple, and all but 2 tablespoons of the chopped pecans. Add the remaining 1 teaspoon of salt. Pour the dressing over the salad and toss until evenly coated.
- Serve: Top the salad with the reserved chopped pecans before serving. Enjoy!
Notes
- Toast the Pecans Just Right: Keep an eye on the pecans while toasting them at 325°F. They should be fragrant and lightly browned, usually in 7–9 minutes. Over-toasting can make them bitter, so set a timer for accuracy.
- Use Fresh, Crisp Cabbage: Fresh purple cabbage is key for a crunchy texture. Shred it finely for an even mix, making sure it’s not too thick or the salad will be hard to chew.
- Mix Dressing Separately: Shake the dressing in a jar before pouring it over the salad to ensure everything is well-blended. This helps the flavors mix together perfectly.
- Add Dressing Right Before Serving: Toss the salad with the dressing just before serving to keep the cabbage and arugula crisp. Adding the dressing too early can make the salad soggy.
- Cut the Apple Last: To keep the apple slices looking fresh and prevent browning, slice them right before adding to the salad, or toss them with a bit of lemon juice if prepping ahead.
Pioneer Woman Cabbage Salad