Red Cabbage, Clementine and Pecan Salad

Summary

Yield
Servings
SourceMandy Mazliah. See more of Mandy’s recipes at www.sneakyveg.com and www.cookveggielicious.com
Prep time
Cooking time
Total time

Description

A refreshingly crunchy way to enjoy red cabbage. This salad is delicious with the Boxing Day leftovers.

Ingredients

1
red cabbage (shredded)
4
Clementines (peeled and segmented)
100 g
pecan nuts (roughly chopped)
 
Small handful flat leaf parsley (roughly chopped)
1 T
balsamic vinegar
1 T
olive oil

Instructions

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.

Serve immediately.