Cabbage Salad


1/2 head green cabbage, shredded as for slaw

20 or so cherry tomatoes, halved

2 medium or 1 large zucchini, halved, then sliced into coins

2 handfuls mixture of: Pumpkin Seeds, Peanuts, Sunflower Seeds, Cashews

Pesto Vinaigrette (recipe follows)


Combine in a food processor or blender:

3 cloves garlic

4 large handfuls of basil leaves (a stem here or there won’t hurt)

Blend/process until nicely ground. Add:

1/4 cup good quality Olive Oil

Juice of 1 lemon

4 T red wine vinegar

salt and pepper

1 handful grated Pecorino Cheese (optional but recommended)

Process again to get the salad dressing. Taste! Add anything you might want… more oil for a silkier dressing, more vinegar for tart… salt and pepper as needed.


Combine all the dry ingredients in a large salad bowl, along with enough of the dressing to lightly coat (don’t overdress, start slow and add as needed). Add a few nuts and cherry tomato halves on top for serving.



  1. Winter Salads | On Food And Film - December 13, 2013

    […] The last time I was lucky enough to stay there a few nights, they offered a special salad made with cabbage, zucchini, tomatoes and a variety of nuts, lightly tossed in a wonderful pesto vinaigrette. I liked it so much I ordered it two nights in a row then came home and figured out my own version. It’s a terrific salad, very much a ‘throw together’ salad that is virtually impossible to mess up. Just be sure to include a variety of nuts and don’t miss using the peanuts: they help give the salad a wonderful, salty kick. While you can make this any time of year, I make it all summer, it’s great on a cold winter’s night as a starter to your dinner. Or as part of a buffet with other winter salads and dishes. Get the recipe here: Nutty Pesto Vegetable Salad. […]

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