Recipe for Red & Green Cabbage Salad W/ Roasted Pecans & Feta Cheese


1 cup pecan pieces (250 ml)
1/2 cup vegetable oil (125 ml)
1 single salt and pepper
6 cup each red and green cabbage; shredded (1.5 l)
1/2 cup parsley; fresh; coarsley chopped (
1/4 cup whit wine vinegar (50 ml)
2 each garlic cloves; minced
1/2 teaspoon mustard (2 ml); dry
2 teaspoon sugar (10 ml); granulated
1 each onion; thinly sliced
1 cup feta cheese (250 ml); diced (6 oz/175 g)


Toss together pecans and 2 teaspoons (10 ml) oil. Spread out on baking sheet, sprinkle with salt and pepper and roast in 350F (180C) oven for 5 minutes. Set Aside. In large bowl, toss together cabbage and parsley. In small saucepan, heat remaining oil, vinegar, garlic, sugar, 1/2 tsp (2 ml) each salt and pepper and mustard over medium-high heat, stirring until sugar and mustard disolve. Add onion and saute for 30 seconds. Pour over cabbage mixture and toss to coat. Taste and add more salt and pepper, if needed. Transfer to shallow bowl or platter; sprinkle with roasted pecans and cheese. Serves: 10

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