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Crunchy Purple Cabbage Salad

Crunchy Purple Cabbage Salad
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Crunchy Purple Cabbage Salad

Crunchy Purple Cabbage Salad

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A colorful family cabbage salad with shredded purple cabbage, red and yellow peppers, glazed pecans, and toasted sesame seeds in a sweet-and-tangy ketchup-vinegar dressing. The original card preserved the flavor idea but omitted usable amounts for the cabbage and vegetables and left the salt incomplete. The approved final supplies beginner-ready quantities while keeping the original dressing.
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Prep Time 20 minutes
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 Purple cabbage medium head, about 2 lb / 900 g, finely shredded
  • Red bell pepper: 1, thinly sliced or diced
  • Yellow bell pepper: 1, thinly sliced or diced
  • 1/2 cup Glazed pecans / about 60 g, roughly chopped
  • 2 Sesame seeds Tbsp, toasted
Dressing
  • 1/4 cup Oil (60 mL)
  • 1/2 cup Ketchup (120 mL)
  • 1/2 cup Vinegar (120 mL)
  • 1/2 cup Sugar / 100 g
  • 1/8 Garlic powder tsp, or a small pinch
  • 1 tsp Kosher salt
  • 1/4 tsp Mustard
  • Black pepper: a small dash

Equipment

  • Large salad bowl
  • Small bowl or jar for dressing
  • Sharp knife or mandoline
  • whisk
  • Measuring cups and spoons

Method
 

  1. Place the shredded purple cabbage, red pepper, and yellow pepper in a large salad bowl.
  2. In a separate bowl or jar, whisk together the oil, ketchup, vinegar, sugar, garlic powder, salt, mustard, and black pepper until the sugar is mostly dissolved and the dressing looks smooth.
  3. Pour about two-thirds of the dressing over the cabbage mixture. Toss very thoroughly so the dressing reaches the bottom of the bowl.
  4. Taste the salad. Add more dressing only as needed. The cabbage should be glossy and flavorful, not swimming in liquid.
  5. If time allows, let the dressed salad stand 15-30 minutes in the refrigerator so the cabbage softens slightly while staying crunchy.
  6. Just before serving, toss again and top with the glazed pecans and toasted sesame seeds.

Notes

Recipe #153
Category: Pareve Salad
Yield: About 10-12 servings
Method: Toss and chill
Prep: About 20 minutes
Rest: Optional 15-30 min
Difficulty: Easy
Recipe Details
Kosher: Pareve. Texture: Crisp cabbage and peppers with crunchy pecans and sesame. Flavor: Sweet, tangy, lightly garlicky, and nutty.
Add the Dressing Gradually
The family dressing makes a generous amount. Cabbage heads vary greatly in size, so pour on about two-thirds of the dressing first, toss well, and add more only if the salad needs it. This keeps a beginner from drowning a smaller head of cabbage.
What a Beginner Should Look For
Cabbage: Thinly shredded and still crisp. Dressing: Evenly coating the vegetables without pooling heavily at the bottom. Finished salad: Bright purple with visible red and yellow peppers and crunchy toppings added at the end.
Save the Crunch for Serving
Glazed pecans and toasted sesame seeds lose their crispness if they sit in wet dressing for hours. Add them shortly before serving for the texture that makes this salad special.
Beginner Tips
  • Shred the cabbage thinly so the sweet dressing reaches every bite.
  • Use a very large bowl; cabbage takes up more room than expected before it is tossed.
  • If the dressing tastes sharp by itself, remember that the sugar and cabbage mellow it once combined.
  • Start with less dressing and add more; you can always add, but you cannot take it back out.
  • Keep the nuts separate if making the salad ahead.
Troubleshooting
Salad is too wet: Drain off a little excess dressing and add more shredded cabbage if available. Dressing is too sweet: Add 1-2 teaspoons extra vinegar and toss again. Cabbage feels too tough: Let the dressed salad rest 20-30 minutes before serving. Pecans became soft: Add fresh crunchy pecans just before serving.
Variations
  • Use a mix of purple and green cabbage for a lighter-colored salad.
  • Swap glazed pecans for glazed almonds.
  • Add sliced scallions for a sharper savory note.
Make Ahead, Storage & Freezing
Refrigerator: The dressed cabbage keeps up to 3 days, although it softens over time. Store pecans and sesame separately and add them after tossing. Freezing is not recommended.
Tip to Hand Down
Dress the cabbage, then wait a little, then add the crunch. That order gives you tender-enough cabbage without sacrificing the crisp nuts and seeds.

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