Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Red Cabbage, Clementine and Pecan Salad


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


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


red cabbage (shredded)
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


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.