PURPLE CABBAGE AND PECAN SALAD

Wednesday, July 6, 2016

JOIN OUR EMAIL LIST

Stay on board with all of the latest blog posts.


1.jpg

 

Ingredients

Quantity 

Head of shredded purple cabbage (can use the pre-shredded bags)

1

Chinese pecans &ndash chopped 

1 cup

Scallions &ndash chopped

3

Dressing:

 

Apple cider vinegar

½ cup

Sugar

½ cup

Oil

¼ cup

Soy sauce

¼ cup

 

1. Combine the cabbage, scallions and pecans in a bowl.

2. Mix the dressing ingredients in a separate container.

3. Immediately before serving &ndash pour the dressing over the salad and mix well.

4. Note: this can be made in advance but be sure to keep the pecans separate or else they will get soggy. Just before serving &ndash mix the pecans in and then the dressing.

Enjoy! 

Click here to print the recipe





CLIA Logo


^