Pioneer Woman Cabbage Salad

Pioneer Woman cabbage salad is a quick, crunchy side dish made with purple cabbage, Granny Smith apple and toasted pecans, ready in 30 minutes. Save this easy make-ahead salad for Thanksgiving, Fourth of July, game day or potluck picnics, because it's a no-cook recipe that feeds a crowd.

Toast the pecans until they smell nutty and let them cool completely before chopping, since warm nuts turn soft and chewy in the salad. Skip that and you lose the crunch that makes every bite worth it.

A tangy dressing of red wine vinegar, whole-grain mustard, honey and fresh grated garlic does the work that plain mayo never could. Reserving a couple tablespoons of pecans for the top also keeps the finish crisp, so the salad looks and tastes freshly made.

Pioneer Woman Cabbage Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

9

minutes

Calories

274

kcal

Shredded purple cabbage, peppery arugula and apple matchsticks soak up a bright mustard vinaigrette while staying crisp. Toasted pecans on top add a buttery crunch to every forkful.

Ingredients

• 1 c. pecans
  

• 1/4 c. 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 c. olive oil
  

• 1/2 medium head purple cabbage, shredded (about 4 c.)
  

• 2 c. baby arugula (about 2 oz.)
  

• 1 c. flat-leaf parsley, finely chopped
  

• 6 green onions, thinly sliced
  

• 1 Granny Smith apple, cut into matchsticks
  

Directions

• Preheat the oven: Heat the oven to 325°F. Then get a baking sheet ready for the pecans.
• Toast the pecans: Spread 1 cup pecans in a single layer on the baking sheet and bake for 7 to 9 minutes. Once they smell fragrant and look lightly browned, move them to a cutting board, cool completely and chop coarsely.
• Shake the dressing: Combine 1/4 cup red wine vinegar, 1 tablespoon whole-grain Dijon mustard, 2 teaspoons honey, 1/2 teaspoon black pepper, 1 grated garlic clove and 1/2 teaspoon kosher salt in a mason jar. Shake well, then add 1/3 cup olive oil and shake again until fully combined.
• Toss the salad: Add 4 cups shredded purple cabbage, 2 cups baby arugula, 1 cup chopped parsley, 6 sliced green onions and the apple matchsticks to a very large bowl. Sprinkle in all but 2 tablespoons of the pecans and the remaining 1 teaspoon salt.
• Dress and coat: Pour the dressing over the salad. Then toss well so every shred of cabbage gets coated.
• Top and serve: Scatter the 2 reserved tablespoons of chopped pecans over the top. Serve it right away while the nuts are still crunchy.

Tools for this recipe

• Nordic Ware half sheet pan, Ball regular mouth mason jars, 12 pack, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the apple for something else?

A firm pear works well because it holds its crunch and stays sweet without turning mushy. Cut it into matchsticks like the apple, and add a squeeze of lemon if you want to keep it from browning.

How long does leftover cabbage salad keep in the fridge?

Dressed salad stays good for a day or two in an airtight container, though the cabbage softens a bit the longer it sits. The pecans lose their crunch too, so I keep a little extra to sprinkle on before serving.

How far ahead can I mix the vinaigrette?

The vinaigrette keeps in the mason jar in the fridge for several days. Give it a good shake before pouring, since the oil and vinegar separate as it sits.

Do I need a mandoline to shred the cabbage?

A sharp chef's knife does the job just fine if you slice thinly. A mandoline is faster and gives more even shreds, but it isn't required.

What's the most common mistake with this salad?

Dressing it too early is the biggest one, since the salt and vinegar pull water out of the cabbage and make it limp. Toss it right before you serve so everything stays crisp.