Nancy's Health Talk Blog


Cabbage Salad with Apples, Pecan, and Cranberries

Sunday, June 12, 2016


This salad is basic fare but very special in its own right, thanks to a well-rounded combination of six key flavors: sweetness from the carrot, maple syrup, and raisins; sourness from the apple and vinegar; saltiness from the celery and salt; bitterness from the cabbage and parsley; astringency from the apple, cabbage, and walnuts; and pungency from the onion and cabbage.

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Cabbage Salad with Apples, Pecan, and Cranberries 

2 Tbsp. cider vinegar
1 1/2 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. hempseed oil, flaxseed oil, or additional olive oil
1 Tbsp. maple syrup
1 tsp. salt
1/2 tsp. ground fennel
2 cups finely chopped green cabbage
3/4 cup finely chopped red cabbage
1 apple with peel, finely diced
1 carrot, scrubbed, quartered lengthwise, and thinly sliced
1 stalk celery, thinly sliced
1/2 cup chopped fresh parsley
1/2 cup chopped pecans or walnuts
1/2 cup raisins
1/4 cup thinly sliced sweet or red onion

Put the vinegar, olive oil, hempseed oil, maple syrup, salt, and
ground fennel in a medium serving bowl and whisk until
well blended.

Add the green cabbage, red cabbage, apple, carrot,
celery, parsley, pecans, raisins, and onion and toss until
well combined.

Serve at room temperature or chilled.
Store in a sealed container in the refrigerator. This recipe
will keep for up to 3 days.

Makes 4 to 6 servings. 

 

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