Sweet, salty, tart, and tangy…this red cabbage salad is the exciting addition to your meal


By Rachel Adler


I make this for Shabbos, or whenever I’m asked to bring a salad to a meal. It’s different than the typical lettuce-based salad, and I like salads that blend fruits and vegetables. With no lettuce, it can sit out at a party and not wilt. Even the leftovers are good (if you have any).

Exotic Red Cabbage Salad
Serves: 4 servings
  • 8 ounces shredded red cabbage
  • 1 carrot, grated (large, not fine)
  • 1 green apple, cut into long thin toothpick size sticks, peel is fine
  • ¼-1/2 medium red onion, thinly sliced.
  • 3 oz chopped Chinese or glazed pecans
  • 3 tablespoons olive oil
  • 2 tablespoons canola oil
  • 4 teaspoons vinegar
  • 1-2 tablespoons Dijon mustard (edited: or your favorite mustard)
  • 2 garlic cloves, crushed
  • 1 teaspoon sugar
  • Lemon Pepper seasoning (or salt and pepper to taste)
  1. Combine all dressing ingredients.
  2. Combine all salad ingredients except for the pecans. Toss with ¾ of the dressing or as much as you like.
  3. Top with pecans before serving.



  1. Love this salad!! I used half the amount of oil and it was delicious! Thanks – this will definitely become a staple. (Dressed it right before serving)


Please enter your comment!
Please enter your name here