Cabbage & Carrot Salad with Roasted Pecans

Cabbage & Carrot Salad with Roasted Pecans


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NOTE: This recipe is best when made a day in advance. Although, you can also eat it warm immediately as a side dish instead of leftover cold as a salad, too!

Serves 4

INGREDIENTS:
7 cups Savoy cabbage (about 3/4 lb), coarsely chopped
2 small onions, chopped
2 medium carrots, diced
2 TBSP olive oil
1/4 tsp sea salt
1/8 tsp black pepper
3 TBSP apple cider vinegar
2 TBSP honey
Chopped Roasted Pecans, to taste

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Combine cabbage, onion, carrots, oil, salt and pepper in 13” x 9” baking pan, toss to coat.
3. Cover and bake for 30 minutes or until tender, stirring after 15 minutes.
4. Mix vinegar and honey together in a separate bowl.
5. Drizzle vinegar/honey mixture over veggies and toss well.
6. Allow to cool and then refrigerate.
7. Enjoy the next day for lunch and top with chopped roasted pecans! (You can add the nuts in the morning or the night before when packing your lunch, but we prefer to bring them in a separate container and sprinkle on immediately before eating.)

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