Easy Food Recipes and Cooking - Cabbage Salad with Pecans
1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste
1/2 bunch fresh kale, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup apple cider vinegar
1 tablespoon Dijon or other fancy mustard (locally-made Lusty Monk brand comes to mind)
1/2 teaspoon cumin, ground
1/4 cup olive oil
1/2 cup toasted pecans, chopped
Black pepper, freshly ground
Cabbage Salad with Pecans
In a large bowl, toss shredded red and green cabbage with salt. Transfer cabbage to a colander (I like to use a salad spinner to see how much water comes out—more than you might think!) and let it drain for two hours. This helps to ensure crispy slaw. After well drained, you can rinse the cabbage if it tastes too salty—it won’t soak the water back up during a rinse.
Put the cabbage into a large bowl and add the kale. In a medium bowl, whisk the vinegar, mustard and cumin together. Add the oil in a thin stream, whisking constantly until the ingredients are thoroughly
emulsified. Toss the salad with the dressing and add the toasted pecans. Season with pepper.