• 1-2 cups finely shredded red cabbage
  • 1 red onion - finely shredded
  • Handful dried cranberries - dried
  • Handful pecan nuts

Dressing ingredients

  • 50ml extra virgin olive oil
  • 25ml red wine vinegar
  • 2 teaspoons plain yoghurt (or more if you want it creamier)
  • Half lemon juice (optional)

Author of this recipe



Amateur cook

I love salad because it is easy, fast, and fresh. I normally buy a tin of tuna with oil and mix it with some onion and cherry tomatoes and serve on baby spinach. Read more

This salad comes from Jodie, the real salad-maker in our family. Jodie often makes this as a complement to our main meals. This traditional family favourite has been passed on through the generations and enjoyed by our family for many years.

Total votes: 774


In a small bowl, whisk all dressing ingredients together. In a separate large bowl, combine shredded red cabbage with cranberries and the onion. Gradually add sufficient dressing and mix in well so dressing coats salad evenly without drowning it. Add pecans and toss gently. Serve.

Tips from the author

Add pecans and dressing just before serving to ensure the salad stays crunchy and crisp. This salad is perfect as a starter or as an accompaniment to a main and can be shared amongst four.

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