Red Cabbage and Kale Salad with Pecans

Red Cabbage and Kale Salad with Pecans

I love how filling this dish is, used as a main for lunch or a side for dinner. it goes great with burgers, steak or chicken. The nuts and kale keep this salad crispy for a few days in the fridge even with salad dressing on it!

 


Cabbage,Kale and Pecan Salad
Print Recipe
Tangy, crunchy and surprisingly filling this little salad packs a punch. Great to make ahead for lunches and because it's kale it won't go soggy like a traditional lettuce salad would.
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Cabbage,Kale and Pecan Salad
Print Recipe
Tangy, crunchy and surprisingly filling this little salad packs a punch. Great to make ahead for lunches and because it's kale it won't go soggy like a traditional lettuce salad would.
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
1
  1. Place a small skillet over medium - high heat. Add pecans, and toast until edges are brown. Stirring frequently so they don't burn. Dump into a bowl and set aside for later use.
2
  1. Place slivered kale in a large bowl. Sprinkle with salt and add olive oil. Toss together and massage the leaves thoroughly with your hands. Add the cabbage and season with salt and pepper.
3
  1. Whisk together the rice vinegar, sherry vinegar, dijon mustard, garlic and sesame oil. Toss together with salad and top with pecans.
Recipe Notes

This will keep for a day or two in the fridge. I sometimes skip the sherry vinegar and it tastes great so feel free to experiment.

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