Shredded Cabbage Harvest Salad

10 mins Prep Time

8 mins Cook Time

Written By

Nadia Boachie

This is the perfect salad if you are looking for something tasty, light and nutritious! This harvest salad can be eaten as a main or served up as a side dish for dinner. The creamy yet sweet dressing brings together all the wonderful ingredients that go into this dish and perfectly meld the flavours together. The bacon in this salad is an extra addition but the salad can easily be made vegan for those that prefer it.

Ingredients

Creamy Maple Dressing

1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup pure maple syrup
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar, red wine vinegar or sherry vinegar
1 teaspoon sea salt
1/4 teaspoon black pepper

Shredded Cabbage Harvest Salad

1 large head of cabbage (green or Savoy cabbage)
1/2 cup pumpkin seeds
1 1/2 cups pecan halves, toasted
1 large Honeycrisp apple, thinly sliced
1 1/2 cups dried cranberries
1 pomegranate, seeded
4 strips of cooked bacon (optional)

Directions

Shredded Cabbage Harvest Salad

5 Steps

Step 1

For dressing: In a bowl whisk together all ingredients until smooth.
Step 2

Using a sharp knife, shred cabbage and place in a large bowl. (I like to crunch the cabbage shreds with my hands a little to soften.)
Step 3

When mixing salad ingredients together, use discretion and add according to taste. (The amount of shredded cabbage you get from one head may vary.)
Step 4

Toss the shaved cabbage with the maple dressing and fold in the pumpkin seeds, pecans, apple slices, cranberries and pomegranate seeds.
Step 5

Break up bacon into small pieces if adding and garnish.