Ingredients:
- 1 cup pecans
- 1/4 cup red wine vinegar
- 1 Tbsp. whole-grain dijon mustard
- 2 tsp. honey
- 1/2 tsp. black pepper
- 1 garlic clove, grated
- 1 1/2 tsp. kosher salt
- 1/3 cup olive oil
- 4 cups purple cabbage, shredded
- 2 cups baby arugula
- 1 cup flat-leaf parsley, finely chopped
- 6 green onions, thinly sliced
- 1 Granny Smith apple, cut into matchsticks
Directions:
- Preheat oven to 325 F.
- Spread pecans on a baking sheet in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer pecans to a cutting board and let them cool completely. Coarsely chop.
- In a mason jar, combine the vinegar, mustard, honey, pepper, garlic and ½ teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.
- In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans and the remaining 1 teaspoon salt.
- Pour the dressing over the cabbage and toss well to coat. Top with the reserved chopped pecans before serving.
