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Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant red and napa cabbage salad is a celebration of seasonal textures and contrasting flavours. Finely shredded cabbage provides a satisfying crunch, which pairs beautifully with the crisp sweetness of sliced Braeburn apples and the chewiness of tart dried cherries. The star of this vegetarian dish is the homemade spiced pecans, which are quickly glazed in the frying pan with a hint of cayenne pepper for a subtle, warming heat.

Ideal for a light lunch or as a sophisticated side dish for a Sunday roast, this colourful salad is tied together with a tangy cider vinegar dressing. You can prepare the components in advance, making it a stress-free option for entertaining. This recipe offers a nutritious balance of healthy fats and fresh produce, ensuring it is as wholesome as it is delicious.

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Ingredients for Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

  • 2 teaspoons butter

  • 200g pecan halves

  • 2 tablespoons golden brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1/8 teaspoons (scant) cayenne pepper

  • 2 tablespoons seasoned rice vinegar*

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 60ml olive oil

  • 2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise

  • 2 tablespoons fresh lemon juice

  • 3 cups thinly sliced red cabbage

  • 2 cups thinly sliced Napa cabbage

  • 3/4 cup dried tart cherries (about 140g )

  • *Also known as sushi vinegar

  • available in the Asian foods section of supermarkets and at Asian markets.

How to make Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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