(Salata z Kapusty, Porow i Pomaranczy)
This red cabbage recipe is a "Napa spin" of a popular Polish Cabbage, Leek, and Orange Salad (Salata z Kapusty, Porow i Pomaranczy). The pure Polish version does not have the roasted pecans, but I thought it made such a nice "crunchy" addition, I had to try it out, and it turned out better than I thought. Today this version of the Polish cabbage salad recipe is a family favorite.
This red cabbage salad recipe offers a perfect blend of sweet, sour, softness and crunch--and is loaded with nutrients. It also lasts several days, making it a healthy snack or lunch. Red cabbage salad goes perfectly with many dishes, especially as a nice side dish to Polish Pierogi!
Red Cabbage Salad Ingredients
Red Cabbage Salad Dressing
Salad Recipe Directions
1. Toss the first four ingredients together. Then spread pecans over a large shallow baking dish and bake for 15 to 20 minutes until lightly toasted--be careful not to burn! (Cook's note - you can add butter, sugar, salt to the pan, mix together with pecans and bake for added taste, but pecans are equally good with nothing but a roasted flavor).
2. While pecans are roasting, whisk together the vinegar, lemon juice, honey, dijon mustard, and olive oil. Add garlic salt and pepper to taste. Play with the dressing ingredients to get your desired blend of sweet and sour flavors. Take pecans out of oven and make sure they are cooled before tossing in the salad.
3. Mix everything together and enjoy! You can serve the red cabbage salad immediately or let is sit for an hour, or even over night and it will still be good the next day. Perfect if you like convenient, healthy left-overs!
Note: this cabbage salad recipe can easily be doubled for a pot-luck or event, but this version serves a "hungry" family of four.
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