Purple Cabbage & Pecan Salad

READY IN: 5mins
Recipe by Caryn Gale

Really easy, great tangy taste, nice color

Top Review by Mirj2338

This past summer I invited Caryn and her husband Steven to a barbecue dinner in our garden. Caryn (of course) asked what she should bring. I (of course) said nothing. Caryn (of course) did bring something, she brought this salad. I took one spoonful, and after that I just basically parked the bowl in front of me and had 1 grilled chicken breast and 2 gallons of this salad for supper. Dessert? No thank you, I'll just have more salad. Since then I've had it several times in Caryn's house, and I adore it. I'm so pleased she posted this recipe here at Zaar, now I can have this salad anytime I like (I was running out of excuses why I kept inviting her family over for dinner on a constant basis. Caryn thinks it's because we're good friends, it's really because of this salad). I had half a purple cabbage in the fridge, and half a green cabbage, so I combined the two. And I double the pecans, they are my favorite part. I made this on a Friday afternoon for Saturday lunch, and Caryn very wisely suggested that I keep the salad, dressing and pecans separate and mix them just before serving. This is good advice and you should all take it! Caryn, I love you dearly, but not as much now that I can make this myself! ;-)

Ingredients Nutrition

  • 1 head cabbage, shredded or 1 bag coleslaw mix, if you are in a hurry
  • 1 cup chinese pecans (sweetened pecans)
  • 3 scallions, chopped including the green part
  • Dressing

  • 12 cup vinegar
  • 12 cup sugar
  • 14 cup oil
  • 14 cup soy sauce


  1. Mix the dressing separately.
  2. You can make the dressing in advance.
  3. Just shake well and pour over the cabbage, pecans, and scallions.
  4. Mix well to coat and serve immediately or else the pecans will start to soften.

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