Red cabbage, pecan and blue cheese salad recipe
Created by The Tesco Recipes team
Set the scene for your Christmas lunch with this vibrant salad. Sweet red cabbage tastes heavenly matched with tangy blue cheese and roasted pecans in this festive starter.
See method- Serves 4
- Takes 25 mins
- 295 calories / serving
- Gluten-free
Ingredients
- 75g pecans
- 1 tbsp olive oil
- 1 small red cabbage, core removed and sliced
- 1 tbsp balsamic vinegar
- 1 orange, zested, peeled and cut into segments
- 1 large apple, cored and sliced
- 30g pack flat-leaf parsley, chopped
- 75g vegetarian blue Stilton cheese, crumbled
Each serving contains
- Energy
- 1225kJ 295.0kcal
- Fat
- 23g
- Saturates
- 6g
- Salt
- 0.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.7gProtein 8.1gFibre 5.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the pecans on a baking tray and roast for 5 mins. Remove and allow to cool slightly, then roughly chop.
- Heat the oil in a large frying pan and cook the cabbage over a high heat, stirring, for 3-4 mins. Add in the vinegar and continue to cook for 2 mins. Stir through the orange zest, orange segments, chopped pecans, apple and parsley. Season well.
- To serve, divide among 4 plates and scatter with the blue cheese.
- Tip: Not a fan of pecans? Walnuts work just as well.
- See more Salad recipes
