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 — perfect for meal prep, potlucks, or a make-ahead lunch.

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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 — 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 — 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 — 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 — 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.

Find it online: https://carmeninthegarden.com/deliciously-crunchy-red-cabbage-kale-salad-with-toasted-pecans/