Cabbage, Pecan & Sauteed Apple Salad

We think you will love this hearty salad; get ready to be satisfied!  We tossed some apples and pecans in with shredded cabbage, fresh lemon juice and honey to make this Irish-inspired dish.  This recipe uses simple ingredients to create a crunchy, satisfying salad.  This recipe is gluten-free and contains vegan options.  You can up the protein content by adding beans, chick peas, chicken sausage or pairing it with any of your favorite meat or fish dishes.  If you are concerned about the fat content of pecans, omit the pecans or use almonds instead.

Prep time: 15 minutes Cook time: 8 minutes |  Inactive:  15 minutesYield: Serves 5 | Serving Size: 1 Cup

1/2 Lbs Red Cabbage, shredded
1/2 Lbs Green Cabbage, shredded
1/3 Cup Pecans, chopped**
1/4 Cup Parsley, chopped
2 Gala Apples, cored and diced
1 Tsp Coconut Oil
Salt & Black Pepper to taste

1 Tbsp Dijon Mustard
1 Tbsp Honey or Brown Sugar
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Dash of Red Pepper Flakes (optional)

1.  In a small bowl, combine dressing ingredients and whisk thoroughly; set dressing aside..
2. In a small skillet, heat coconut oil over medium heat.  Saute diced apple for about 5-8 minutes until some pieces are slightly golden brown; stir frequently to prevent apple from burning.
3. In a large bowl combine red and green cabbage, parsley, pecans, dressing and sautéed apple.  Add dressing and toss salad until all the ingredients are evenly covered in the dressing.   Chill salad in the refrigerator for at least 15 minutes before serving.

**If you are concerned about the fat content of pecans, omit the pecans or use almonds instead.

Nutrition per 1-Cup serving : 160 Cals; 19g Carb; 9g Fat; 1g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer






About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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