Cabbage Pecan Slaw with Spicy Vinaigrette
by Chef Owen May and Dr. Michelle May
Cabbage Pecan Slaw with Spicy Vinaigrette is a flavorful twist on coleslaw and will be a welcome addition to any barbecue, potluck, or casual dinner. It is our version of a fabulous spicy cabbage slaw with pecans and Red Chili Vinaigrette that we always have during our Eat Mindfully, Live Vibrantly Retreats at Red Mountain Resort in Utah.
Make slicing any vegetable easier by cutting it in half first to create a flat surface so it doesn’t roll!
1 clove garlic
1 green onion, white part only
½ cup cilantro
2 tablespoons rice vinegar
1 adobo chili (canned)
¼ cup water
¼ cup extra virgin olive oil
½ teaspoon salt
1 green cabbage
1 green onion
½ cup raw or toasted pecans, chopped
- For the dressing, combine the first nine ingredients in a blender and set aside.
- Cut cabbage into quarters, remove the core, then thinly slice. (See photos.)
- Thinly slice the other green onion (and the remaining green part of the other onion if desired).
- Place cabbage, green onion, and pecans in a bowl. Drizzle the dressing over the cabbage mixture and toss.
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.