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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! ;-)
This was wonderful. I used pre-packaged cole slaw mix, as I was pressed for time, and regular pecans - I have no clue as to where to get Chinese ones. This was so tasty and easy to prepare and the whole family gobbled it up. I also made your cauliflower kugel as a side dish, and roasted a sticky chicken -that was dinner, and I've never made a better one!
This was really tasty! I was also unable to get the Chinese sweet pecans, so I made my own homemade sugared nuts, using a recipe on Recipezaar. This was quick and not only tasted great, but looked beautiful as well. Thanks - this is a real winner!
What more can you say than has been said. WOW !!!!!
This salad is very addictive. I love the flavors. Really easy to prepare.
This was SO good. I used purple cabbage and prepared some candied pecans (I don't know what Chinese pecans are). My sister and I ate it with some minestrone soup and cheddar bread for a Saturday afternoon lunch. Delicious. I will make this again and again. Todah Caryn.
its a winner
OMG! This is truly delicious! I used apple cider vinegar and did half vegetable oil and half sesame oil. I toasted the pecans. Very good!
Delicious! I found the dressing was a little overwhelming the first time I made this, and subsequently halved the amount (and further halved the sugar), and the salad tasted perfect. I'm also not sure what "chinese" pecans are, just used plain old "pecans", which worked well.
We liked this salad a lot. Using sesame oil was a great suggestion! I used plain pecans, but threw in a handful of golden raisins for sweetness. With the golden raisins, the red cabbage, and the bright green scallions, the colors were very appealing! Thanks for the recipe!