Colorful kale salad with red cabbage, diced apples, and chopped pecans in a large bowl, served on a marble countertop alongside a rustic plate and a small bowl of salt. Ideal for healthy eating and nutritious meal options.
Side Side Dish Himalayan Pink Salt Recipes

Harvest Slaw

This robust slaw is an autumnal variation on a classic, with a sweet and tangy apple cider vinaigrette. Consider using firm Fuyu persimmons or crisp Asian pears instead of apples.
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Ingredients Instructions

Key Information

Dish Type

Side

Time

Cook: 10 minutes

Difficulty

easy

Ingredient List

Ingredients and measurements.

  • 2 cloves garlic
  • 1 teaspoon Morton® Iodized Himalayan Pink Salt
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons dijon mustard
  • 5 tablespoons olive oil
  • Black pepper to taste
  • 1/2 cup chopped pecans
  • 6 cups shredded purple cabbage
  • 4 cups shredded Dino kale
  • 1 tart red apple, cored and diced

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat the oven to 300 degrees.

Step 2

Whisk together the garlic, sea salt, apple cider vinegar, honey, and Dijon mustard. Slowly pour in the olive oil and whisk vigorously to combine. Finish with a few twists of freshly ground black pepper. Set aside.

Step 3

Arrange the chopped pecans on a baking sheet. Roast until fragrant and browned, about 10 minutes. Set aside to cool.

Step 4

In a large bowl, combine the shredded cabbage and kale. Toss with the dressing and let stand for about 10 minutes. To serve, fold in the nuts and diced apple, and toss again.

Fresh kale and red cabbage salad being tossed with wooden serving utensils in a large bowl, placed on a marble countertop with a blue cloth underneath.
Chopped and toasted pecans spread on a baking sheet, accompanied by a small dish of pink Himalayan salt and a kitchen knife, ideal for enhancing recipes and adding flavor to dishes.
Tips For Success

Tips: Make ahead: Prep everything in advance and store the dressing separately. Toss the cabbage and kale with the dressing about 30 minutes before serving. Top with the pecans and apple.

You can release excess water from the cabbage in this slaw by pre-salting before making the salad. Add the shredded cabbage to a colander, and toss with a teaspoon or two of Morton® Iodized Himalayan Pink Salt. Set the colander to drain over the sink, and give a light rinse at the end to remove excess salt, draining once more.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
Morton Iodized Himalayan Pink Salt canister, 22 oz, featuring essential nutrients including iodine for healthy cooking and seasoning. Ideal for enhancing flavor in various dishes.

Himalayan Pink Salt Iodized 22oz

Give your favorite dishes an upgrade with a pop of flavor and color!   Morton Himalayan Pink Salt is harvested directly from the Himalayan Mountains, where it gets its distinct pink hue from naturally occurring Iron and other minerals. Beyond its stunning color, this salt supplies Iodide, a necessary nutrient. The versatile fine grain blends easily for cooking, baking & seasoning.

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Morton Salt
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