Red Cabbage and Pecan salad

By Chef H. Delgado

December 6, 2020

Colorful wintery salad ideal if you have any vegetarian or vegan at your table. You can use it as a side for your main course, or add some cheese ( goats cheese will be a perfect match) to the salad and you will have a lovely starter.


  1. Red cabbage julienne 300 g.
  2. Carrots julienne 100 g.
  3. Grapefruit wedges 20 u.
  4. Pomegranate 1 u.
  5. Chives.
  6. Pecan nuts 200 g.

For the vinaigrette:

  1. Lemon or Lime juice.
  2. Olive oil.
  3. Grapefruit juice.
  4. Salt.
  5. Black pepper.
  6. Honey.


  1. Mix all the ingredients in a big bowl.
  2. Add salt, olive oil, and lime juice. Leave to marinate for about 20 min to soften the red cabbage and carrot julienne.
  3. Plate the salad in a bowl, decorate it with some pecan nuts, the grapefruit wedges, the pomegranate grains and chop chives.
  4. Serve the vinaigrette on the side, dress to your liking and enjoy !

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

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