Red cabbage, apple and pecan slaw

A colourful, crunch fest of a salad that's as good for you as it is tasty

  • place PRE 30 minutes
  • place SERVES 6 - 8
  • printicon

Lisa’s gorgeous salad is packed with nutritious ingredients. She recommends serving it with crumbled feta for a light lunch, or serving as part of an autumn buffet.

Find out more here.


  • In a large bowl combine the thinly sliced red cabbage, apple, radish, dates, dill, pecans and toss together. l Season lightly with herbamare or sea salt, and black pepper.
  • In a separate bowl combine the ingredients for the honey mustard dressing. Whisk together and check for seasoning.
  • Pour over the salad and mix until combined.
  • Just before you’re ready to serve garnish with a few sprigs of fresh dill.

1 red cabbage, (about 800g) sliced thinly, discard the stalk

1 red apple, sliced thinly (I recommend a Jazz apple)

100g pitted dates, sliced 

150g radish, sliced into matchsticks

50g pecan halves, broken into halves

2 large handfuls of dill, chopped 

Herbamare or sea salt

Cracked black pepper

Honey mustard dressing: 

4 tbsp olive oil, light 

3 tbsp honey or agave nectar

2 tbsp lemon juice  

1 tbsp white wine vinegar 
2 tsp honey mustard
Herbamare or sea salt
A few springs of fresh dill
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