Cabbage Salad with Roasted Pecans and Feta Cheese

Guests love this colourful twist on a traditional salad, enhanced by the earthy taste of feta and the crunch of roasted pecans. For more recipes, the Thirteen Moons cookbook is now available as a digital download.

1 cup pecan pieces

½ cup extra-virgin olive oil, divided

Sea salt and freshly ground pepper to taste

6 cups shredded red and/or green cabbage

½ cup coarsely chopped parsley

2 cloves garlic, minced

½ tsp dry mustard

1 small onion, thinly sliced

2 tsp honey

¼ cup apple cider vinegar

½ tsp sea salt

½ tsp freshly ground pepper

1 cup diced feta cheese

Preheat oven to 325°F.

Toss together pecan pieces and 2 tsp oil. Spread on baking sheet and sprinkle with salt and pepper. Roast for 5 minutes. Set aside.

In large bowl, toss together cabbage and parsley.

In small saucepan, combine remaining oil, garlic, mustard and onions over medium heat, and sauté for 2 minutes. Remove from heat; add honey and let cool.

Mix in vinegar and pour over cabbage mixture; toss to coat. Add more salt and pepper if necessary. Transfer to shallow bowl or platter; sprinkle with roasted pecans and cheese.

Serves 8.

Variation: If you only have one kind of cabbage on hand, use some shredded carrots for additional colour.

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