Nutrients per serving
- Not Available
Cabbage
Green Cabbage Salad with Roasted Pecans and Feta Cheese
This colourful salad is not only pretty, but is sure to become a favourite and perennial holiday dish. Cabbage keeps well at home if stored in a moisture-proof bag in the refrigerator. Green cabbage is available until the end of May.
Cooking Time: 6 Minutes
Servings: 10 to 12
Ingredients:
- 1 cup (250 mL) pecan pieces
- 1/2 cup (125 mL) vegetable oil
- Salt and pepper
- 12 cups (3 L) shredded green Ontario Cabbage
- 2 large Ontario Carrots shredded
- 1/2 cup (125 mL) coarsely chopped fresh parsley
- 1/4 cup (50 mL) white wine vinegar
- 2 cloves garlic, minced
- 2 tsp (10 mL0 granulated sugar
- 1/2 tsp (2 mL) dry mustard
- 1 Ontario Onion, halved and thinly sliced
- 1 cup (250 mL) diced feta cheese (6 ox/175 g)
Preparation:
Toss together pecans and 2 tsp (10 mL) oil. Spread out on baking sheet and sprinkle with salt and pepper to taste; roast in 350°F (180°C) oven for 5 minutes. Set aside.
In large bowl, toss together cabbage, carrot and parsley. In small saucepan, heat remaining oil, vinegar, garlic, sugar, 1/2 tsp (2 mL) each salt and pepper and mustard over medium-high heat, stirring until sugar and mustard dissolve. Add onion and cook for 30 seconds. Pour over cabbage mixture and toss to coat. Taste and add more salt and pepper, if needed. Transfer to shallow bowl or platter; sprinkle with roasted pecans and cheese.
