Sweet and Tangy Cabbage Salad with Candied Walnuts

Name: Sweet and Tangy Cabbage Salad with Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups sugar; 1 1/2 cups walnut halves; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1 head napa cabbage, chopped; 1 head romaine, chopped; 1 1/2 cups bean sprouts; 2 oranges, cut into supremes; 1/2 cup dried cherries; 1/2 cup Gorgonzola cheese, crumbled; Lemon-Thyme Vinaigrette, recipe follows; 1 lemon, juiced; 2 tablespoons reserved walnut simple syrup; 1/4 teaspoon dry mustard; 2 tablespoons freshly chopped thyme leaves; 1/4 cup olive oil; Pinch salt; Pinch cracked black pepper

Servings: persons

2 cups water
2 cups sugar
1 1/2 cups walnut halves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 head napa cabbage, chopped
1 head romaine, chopped
1 1/2 cups bean sprouts
2 oranges, cut into supremes
1/2 cup dried cherries
1/2 cup Gorgonzola cheese, crumbled
Lemon-Thyme Vinaigrette, recipe follows
1 lemon, juiced
2 tablespoons reserved walnut simple syrup
1/4 teaspoon dry mustard
2 tablespoons freshly chopped thyme leaves
1/4 cup olive oil
Pinch salt
Pinch cracked black pepper

1
Preheat the oven to 250 degrees F.
2
In a medium-sized saucepan, bring the water, sugar and walnuts to a boil.
3
Boil for 1 minute, then drain the liquid from the walnuts.
4
Reserve 2 tablespoons of the walnut syrup.
5
Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray.
6
Season the walnuts with salt, cayenne and smoked paprika.
7
Bake for 15 minutes until toasted and dry.
8
Remove from the oven and set aside to cool.
9
In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese.
10
Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
11
In a medium bowl add the lemon juice, simple syrup, mustard and thyme.
12
Whisk in the olive oil and season with salt and pepper.

1255

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups water, 2 cups sugar, 1 1/2 cups walnut halves, 1/2 teaspoon salt, and more.

Yes, Sweet and Tangy Cabbage Salad with Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!