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This salad is all about the crunch
I crave this salad when I want something that feels healthy but also deeply satisfying. The red cabbage and kale bring this incredible crunch that holds up to the dressing for hours without wilting โ which makes it perfect for meal prep, potlucks, or lunch on the go. Every bite has texture. Shredded cabbage, torn kale, crisp apple slices, and toasted pecans that shatter when you bite into them. Itโs the kind of salad that converts people who say they donโt like salad.
The apple cider dressing is the star
The dressing comes together in about two minutes and itโs what makes this whole thing work. Apple cider vinegar gives it brightness, Dijon adds that mustardy warmth, and a tablespoon of honey rounds out the edges so nothing tastes too sharp. The minced shallot is essential โ it brings a gentle sweetness that raw onion never could. Make the dressing first and let it sit while you prep the salad. Those extra few minutes let the shallot mellow and the flavors come together.
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Toast the pecans
Raw pecans are fine, but toasted pecans are something else entirely. Just a couple of minutes in a dry skillet over medium heat and they go from bland to buttery and deeply nutty. You will smell them before theyโre done โ thatโs your cue to start watching closely. Roughly chop them so you get big, craggy pieces that add real substance to every forkful. If chive blossoms are in season, scatter those on top for a peppery little punch and a pop of lavender that makes the whole plate look like it belongs in a garden.
Make it a meal: Add grilled chicken, shaved parmesan, or a soft-boiled egg on top. The hearty greens and crunchy pecans stand up to protein beautifully. This salad also pairs perfectly with a bowl of soup on cooler days.
@carmeninthegarden From Garden to Table: Harvested fresh ingredients for my Deliciously Crunchy Red Cabbage Kale Salad with Toasted Pecans. Join my newsletter for more tasty recipes! ๐ฅ๐ฑโจ Disclosure: Iโve a family relationship with Pali Wine Co. #FreshFromTheGarden #salad #garden #gardentotable โฌ original sound โ Carmen in the Garden
Crunchy Red Cabbage and Kale Salad with Toasted Pecans
| Prep: 10 | Cook: 3 | Total: 15 |
A vibrant, crunchy salad of shredded red cabbage and tender kale tossed in a tangy apple cider vinaigrette with Dijon and honey. Topped with crisp apple slices, buttery toasted pecans, and delicate chive blossoms. Holds up for hours without wilting โ perfect for meal prep, potlucks, or a make-ahead lunch.
Ingredients
For the dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small shallot, finely minced
- Kosher salt and freshly cracked black pepper to taste
For the salad
- 2 cups red cabbage, finely shredded
- 2 cups lacinato or curly kale, stems removed and roughly chopped
- 1 crisp apple (Honeycrisp or Granny Smith), thinly sliced
- 1/2 cup raw pecans, roughly chopped
- Chive blossoms, for garnish (optional)
Instructions
Make the dressing
- In a small bowl or mason jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, and minced shallot until emulsified. Season with salt and pepper. Taste it โ it should be bright, tangy, and just slightly sweet. Set aside for at least 5 minutes so the shallot mellows and the flavors meld.
Toast the pecans
- Scatter the chopped pecans in a dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently, until they smell nutty and darken a shade. You will catch the aroma before they look done โ that is when to start watching closely. Transfer to a plate immediately so they do not burn from residual heat.
Prep and massage the greens
- Place the shredded red cabbage and chopped kale in a large bowl. Drizzle with about a tablespoon of the dressing and use your hands to massage the greens for about 30 seconds. The kale will turn a deeper green and soften slightly, and the cabbage will release a gorgeous purple tint. This step makes the raw greens much more tender and enjoyable to eat.
Assemble the salad
- Pour the remaining dressing over the massaged greens and toss to coat everything evenly. Fan the apple slices over the top and scatter the toasted pecans across the salad. Finish with chive blossoms if you have them โ they add a gentle oniony bite and a beautiful pop of lavender color. Serve immediately or refrigerate for up to 4 hours. The sturdy greens hold up beautifully.
Notes
- Massage the kale: Do not skip this step. Raw kale can be tough and bitter, but 30 seconds of massaging with a little dressing breaks down the fibers and brings out its natural sweetness. Your jaw will thank you.
- Make it ahead: This salad actually gets better as it sits. The sturdy cabbage and kale hold up to the dressing without wilting, making it ideal for meal prep. Store dressed salad in the fridge for up to 2 days โ add the pecans and apple right before serving so they stay crunchy.
- Swap the fruit: In fall, try thinly sliced pear instead of apple. In summer, fresh peach slices are incredible here.
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