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.
Variation: If you only have one kind of cabbage on hand, use some shredded carrots for additional colour.
Visit us online at www.thirteenmoons.ca