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Marinated Red Cabbage Carrot Salad with Pumpkin Seeds & Vanilla

Course salads, Side Dish
Cuisine American, German
Keyword carrot salad, fall recipes, fall side dishes, Red Cabbage, salads, side dish, Thankgiving Side Dish, Thanksgiving Recipes
Prep Time 20 minutes
Cook Time 5 minutes
Marinate Time: 1 hour
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 6 cups shredded red cabbage
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped pecans plus a few whole for garnish
  • 4 tablespoons orange juice
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons olive oil
  • 1 large carrot peeled and cut into strips with the peeler
  • 1/3 cup dried cranberries
  • Salt and freshly ground pepper to taste

Instructions

  1. Place the red cabbage in a bowl.

  2. In a small separate bowl, whisk together the brown sugar, 2 teaspoons salt, and the apple cider vinegar.

  3. Rub the mixture into the shredded red cabbage. Cover the bowl with plastic cling film and place the bowl in the refrigerator for 30 minutes.

  4. Place the pecans in a naked small skillet over medium heat and toast. Set aside.

  5. In a separate bowl, whisk together the orange juice, mustard, honey, vanilla extract, and olive oil.

  6. Remove the cabbage from the refrigerator, drain the excess liquid, and toss with the carrot strips, dried cranberries, and the toasted pecans to combine.

  7. Pour the dressing over the top and toss to coat. Let stand for another 30 minutes at room temperature.

  8. Season with salt and freshly ground pepper. Garnish with extra raw pecan and dried cranberries and serve.