A different take on a cabbage side dish, this Red Cabbage Salad combines crunchy, sweet, tangy and salty for an unexpectedly different salad.
Please just trust me on this one.
Every once in awhile, you come across a recipe that you absolutely fall in love with. But then you aren’t sure if you should share it, because, well – you’re not sure if anyone else will actually even give it a chance. I mean, when you browse Pinterest, how often do you actually repin a cabbage salad??
But seriously – just give this one a try. I found myself with some extra red cabbage, and on my search for recipes to use it up, I came across this recipe. I thought – hey, I love all of the ingredients, surely this will be a good side dish for dinner.
Honestly – I could not. get. enough.
I ended up making more the next day (to photograph – I never intended to blog this when I first made it) and I devoured that whole second salad. I actually made this a couple of months ago, and I still find myself craving it.
I do have to say that my husband wasn’t over the moon in love with it like I was. But maybe that’s just because he’s not a side dish lover kind of guy. But I would eat this once a week and I’d be happy! And it is perfect for this time of year when there is so little in season.
This is my perfect winter salad. That I’ll probably be making year round. 😉
- ¼ head of red cabbage, shredded
- ⅓ cup Diamond pecans, toasted and chopped
- ⅓ cup golden raisins
- 1-2 oz crumbled blue cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- In a bowl, combine the cabbage, pecans, raisins and blue cheese. Add in the olive oil and balsamic vinegar and stir to coat. Season to taste with salt and pepper.
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