Toss Together This Crispy, Crunchy Cabbage Salad

Sometimes a crisp, crunchy cabbage salad just hits the spot. Different from a creamy coleslaw you'd serve at a barbecue or fish fry, this simple salad is the perfect vegetable side to freshen up a Thanksgiving feast, hearty steak dinner, or even just a bowl of warm and comforting mac and cheese. It's chock full of vibrant purple cabbage, nutty toasted pecans, tart green apples, and peppery arugula, all tossed in a bright, tangy vinaigrette. This cabbage recipe is especially suited for entertaining because it stays fresh and crisp for up to 2 days in the refrigerator. If you are lucky enough to have leftovers, tuck some into a breakfast taco, layer it with fried chicken in a sandwich, use it to top avocado toast, or add it to a grain bowl. The options are endless!

How do you cut and prep a cabbage?

Start by removing any tough, wilted, or damaged outer leaves. Then place the cabbage on a large cutting board and use a sharp knife to slice the cabbage in half lengthwise through the root. Place the halves cut-side down and cut them through the center of the root to create quarters. Next, locate the core in the center of each quarter, and cut in a V-shape around the core to remove it.

You can thinly slice the cabbage crosswise with a sharp knife—or use a mandoline. A box grater will give you small, thin matchstick pieces. One medium 4-pound cabbage will yield 8 to 9 cups of shredded cabbage. Quartered cabbage wedges will keep in a zip-top plastic bag in the refrigerator for up to 2 weeks; shredded cabbage will keep for up to 3 days.

Make-ahead tips:

The wonder of this salad is that it can be prepared up to 2 days in advance, making it perfect for potlucks, dinner parties, and holidays. Just keep out the apple (which can brown over time), and slice and add it to the salad just before serving.

Yields: 6-8 servings

Prep Time: 20 mins

Total Time: 30 mins

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

1. Preheat the oven to 325°F.

2. On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.

3. In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and ½ teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.

4. In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.

5. Top with the reserved chopped pecans before serving.

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