Cabbage Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

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

Preheat the oven to 325°F.

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.

In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and 1/2 teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.

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.

Top with the reserved chopped pecans before serving.

Nutrition

• Calories: 274
• Total Fat: 24 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 356 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 3 g