Red Cabbage, Carrot and Pecan Salad Recipe
When preparing a salad, creativity is the key to transforming a simple dish into an exciting culinary experience. Today, I invite you to delight your senses with a unique and vibrant winter salad that combines the sweetness of red cabbage, the freshness of carrots, and the crunchy texture of pecan nuts and pomegranate seeds.
Red Cabbage and Pecan Nut Salad Recipe
This vegan recipe is a pleasure for the palate and an explosion of colours that will brighten any table.
- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Total time: 20 minutes
Ingredients for 4 servings
- 300 g / 10,6 oz Red Cabbage, julienned
- 100 g / 3,5 oz Carrots, julienned
- 20 wedges of grapefruit (2 pieces)
- 1 Pomegranate
- A bunch of Chives, chopped
- 200 g / 7 oz Pecan nuts
For the vinaigrette
- 30 ml / 2 tbsp lime juice
- 30 ml / 2 tbsp orange juice
- 150 ml / 2/3 cup Extra virgin Olive oil
- 20 ml / 1,5 tbsp Grapefruit juice
- 20 ml / 1,5 tbsp Maple syrup or Cane sugar
- Black pepper and salt to taste
Method
- Mix all the ingredients in a large bowl.
- Add salt, olive oil, and the grapefruit juice. Allow it to marinate for about 20 minutes to soften the red cabbage and carrot julienned.
- Meanwhile, mix the ingredients for the vinaigrette in a small bowl, and stir well until you achieve a homogeneous texture.
- Plate the salad in a bowl, and decorate it with pecan nuts, grapefruit wedges, pomegranate grains, and chopped chives.
- Serve the vinaigrette on the side, dress to your liking, and enjoy!
This salad is not only nutritious but also a delight for the palate, perfect for any occasion, from family meals to elegant dinners.
Have a Tasty Day!
