Red Cabbage, Clementine and Pecan Salad
|Source||Mandy Mazliah. See more of Mandy’s recipes at www.sneakyveg.com and www.cookveggielicious.com|
A refreshingly crunchy way to enjoy red cabbage. This salad is delicious with the Boxing Day leftovers.
Place the shredded red cabbage, clementines and pecan nuts in a mixing bowl.
Add the chopped parsley.
Beat together 1 tbsp balsamic vinegar and 1 tbsp olive oil. Pour over the salad and toss together.
If you prefer your red cabbage warm, sauté the shredded red cabbage in 1 tbsp olive oil for 10-15 minutes until slightly softened. Stir through the clementines, pecans, flat leaf parsley and balsamic vinegar and warm through.