Purple Cabbage Pecan Salad Food

PURPLE CABBAGE & PECAN SALAD

Purple Cabbage & Pecan Salad image

Make and share this Purple Cabbage & Pecan Salad recipe from Food.com.

Provided by Caryn Gale

Categories Fruit

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 head cabbage, shredded or 1 bag coleslaw mix, if you are in a hurry
1 cup chinese pecans (sweetened pecans)
3 scallions, chopped including the green part
1/2 cup vinegar
1/2 cup sugar
1/4 cup oil
1/4 cup soy sauce

Steps:

Mix the dressing separately.
You can make the dressing in advance.
Just shake well and pour over the cabbage, pecans, and scallions.
Mix well to coat and serve immediately or else the pecans will start to soften.

PURPLE CABBAGE SALAD

Purple Cabbage Salad image

This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!

Provided by z100hr

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1 green onion, chopped
¼ cup sweetened dried cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 tablespoon white sugar
2 pinches salt

Steps:

Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 20.9 g, Fat 23.1 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 16.3 mg, Sugar 17.3 g

MOM'S PURPLE CABBAGE SALAD

Mom's Purple Cabbage Salad image

Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)

Provided by Gidget265

Categories Cauliflower

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 11

Ingredients

1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bitesize
1 large bunch broccoli, cut up into bitesize
1 large onion, diced
1 (16 ounce) package frozen peas, thawed
1 lb bacon, fried and crumbled
2 cups Hellmann's mayonnaise
1/3 cup parmesan cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Fry, drain and crumble the bacon.
Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

Nutrition Facts : Calories 364.6, Fat 25.1, SaturatedFat 6.5, Cholesterol 30.7, Sodium 660.5, Carbohydrate 28.5, Fiber 4.6, Sugar 14.5, Protein 9

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