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Red Cabbage Fall Salad


Serves 10+, as a side

Adapted from Paleo Leap

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  • ¼ cup extra virgin olive oil

  • 3 tablespoons apple or raspberry cider vinegar

  • Salt and pepper

  • 1 head red cabbage, thinly shredded

  • ½ cup dried cranberries (add more if you want a sweeter salad)

  • ½ cup pecans, coarsely chopped

  • 1-2 apples, thinly sliced and cut into thirds (add more if you want a sweeter salad)

  • 1-2 green onions


  1. In a small mixing bowl, add the olive oil, vinegar, and salt and pepper, to taste.

  2. In a large salad bowl, combine the red cabbage, dried cranberries, pecans, apples, and green onions. Add the dressing and mix everything well until everything is coated.

  3. Cover and refrigerate for 1-12 hours before serving. This is a dish that always tastes better once it’s had time to sit and blend.

  4. Enjoy!

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