Red cabbage salad with pecans from Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes by James Peterson

  • red cabbage
  • sherry vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute balsamic vinegar for sherry vinegar, and hazelnut oil or olive olive oil for walnut oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute balsamic vinegar for sherry vinegar, and hazelnut oil or olive olive oil for walnut oil.

  • wester on September 26, 2015

    While I did like this salad and will probably make it again, I have a few bones to pick with the recipe. First, the portion size is way off. I made half a recipe, which the book claims should feed 5-8 people, and finished it off with my nine-year-old daughter. And we didn't eat abnormal amounts. Second, the ratio of oil to vinegar is weird. I already decreased the amount of vinegar on first try, and I thought there still was to much of it. Next time I will decrease it further to my normal 1 vinegar/3 oil ratio. Last, while the method given for presalting is great for softening cabbage salads, I find that just squeezing the cabbage is not enough to get rid of excess salt - it needs a good rinse as well.

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