Pioneer Woman Cabbage Salad Recipe

This Pioneer Woman Cabbage Salad is a crunchy and tangy recipe, which is made with purple cabbage and toasted pecans. It’s an ideal side dish for a barbecue or potluck, ready in about 30 minutes.

Pioneer Woman Cabbage Salad Recipe Ingredients

• 1 cup pecans
• 1/4 cup red wine vinegar
• 1 Tbsp. whole-grain dijon mustard
• 2 tsp. honey
• 1/2 tsp. black pepper
• 1 garlic clove, grated
• 1 1/2 tsp. kosher salt
• 1/3 cup olive oil
• 1/2 medium head purple cabbage, shredded (about 4 c.)
• 2 cups baby arugula (about 2 oz.)
• 1 cup flat-leaf parsley, finely chopped
• 6 green onions, thinly sliced
• 1 Granny Smith apple, cut into matchsticks

How To Make Pioneer Woman Cabbage Salad

1. Toast the Pecans: Preheat the oven to 325°F. Spread the pecans in a single layer on a baking sheet and bake for 7 to 9 minutes, until fragrant and lightly browned. Transfer the pecans to a cutting board, let them cool completely, and then coarsely chop them.
2. Make the Dressing: In a mason jar with a tight-fitting lid, combine the vinegar, mustard, honey, pepper, garlic, and 1/2 teaspoon of the salt. Shake to combine. Add the olive oil, seal the jar, and shake again until the dressing is fully combined.
3. Combine the Salad: In a very large bowl, toss together the shredded cabbage, arugula, parsley, green onions, apple matchsticks, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon of salt.
4. Dress and Serve: Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Top with the reserved chopped pecans just before serving.

Recipe Tips

• How to shred cabbage easily? The fastest and most uniform way to shred cabbage is by using the shredding disc attachment on a food processor. You can also use a mandoline slicer (with a guard for safety) or a very sharp chef’s knife.
• Can I make this salad ahead of time? This salad is best when tossed just before serving to maintain its crunch. However, you can make all the components ahead of time: toast the nuts, make the dressing, and chop the cabbage and vegetables. Store them in separate airtight containers in the refrigerator for up to 24 hours, then toss together when you’re ready to serve.
• What other nuts can I use? If you don’t have pecans, toasted walnuts or sliced almonds would also be delicious and provide a wonderful crunch.
• What kind of apple is best? The recipe calls for a Granny Smith, which is an excellent choice for its tart flavor and crisp texture. Any firm, crisp apple that doesn’t brown too quickly, like a Honeycrisp or Fuji, would also work well.

What To Serve With Cabbage Salad

This vibrant and crunchy salad is a versatile side dish that pairs wonderfully with many main courses.

• Grilled Chicken or Steak
• Pulled Pork Sandwiches
• BBQ Ribs
• Fried Chicken
• Grilled Sausages

How To Store Cabbage Salad

• Refrigerate: Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 2 days. The cabbage is sturdy and will stay relatively crisp, but the arugula may wilt.

Cabbage Salad Nutrition Facts

• Calories: 280 kcal
• Carbohydrates: 18g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 750mg
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Arugula Salad Recipe
• Pioneer Woman Antipasto Salad Recipe
• Pioneer Woman Mashed Potato Salad Recipe

Pioneer Woman Cabbage Salad Recipe

Author: Hamdi Saidani Cooking Method:No-Cook Cuisine:American Courses:Salads

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: minutesTotal time: 30 minutesServings:8 servingsCalories:280 kcal Best Season:Available

Description

A vibrant and crunchy purple cabbage salad with crisp apple, toasted pecans, and fresh herbs, all tossed in a tangy honey-mustard vinaigrette.

Ingredients

• 1/2 head purple cabbage, shredded
• 1 Granny Smith apple, cut into matchsticks
• 1 cup pecans, toasted
• 2 cups baby arugula
• 1 cup fresh parsley u0026 6 green onions
• Dressing: 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 Tbsp Dijon mustard, 2 tsp honey.

Instructions

1. Toast pecans in a 325°F oven for 7-9 minutes; let cool and chop.
2. Shake all dressing ingredients together in a sealed mason jar.
3. In a large bowl, combine shredded cabbage, arugula, parsley, green onions, and apple.
4. Add most of the toasted pecans to the bowl.
5. Pour dressing over the salad and toss well to coat.
6. Garnish with the remaining pecans before serving.

Notes

u003cliu003eFor the best flavor and crunch, toast the pecans. It makes a huge difference.u003c/liu003eu003cliu003eDon’t dress the salad until you are ready to serve to keep the ingredients as crisp as possible.u003c/liu003eu003cliu003eCutting the apple into matchsticks (julienning) helps it integrate beautifully into the shredded cabbage.u003c/liu003eu003cliu003eThe dressing can be made up to a week in advance and stored in the refrigerator.u003c/liu003e

Keywords:Pioneer Woman Cabbage Salad Recipe