Our Uncannily Good Pecans are the star of this fresh and incredibly yummy salad from our guest blogger Andreas Hedberg. A perfect mix of crispy, raw apples, leafy Napa cabbage, gently sautéed beetroots and foraged ramson truly makes it a one-of-a-kind creation. Have it as a side salad with dinner or make it the main event - it's your call. Enjoy!

 uncannily good pecan salad

Uncannily Good Pecan Salad

2-4 servings



  • 200g beetroots
  • 300g Napa cabbage
  • 150-200g apple (preferably crisp and slightly tart)
  • 1 small red onion
  • 100g Uncannily Good Pecans


  • 50g neutral oil
  • 10g ramson (if ramson is unavailable, substitute with parsley and a small clove of garlic)
  • 10g Dijon mustard
  • 10g apple cider vinegar
  • A pinch of salt


Peel, dice and sautée the beetroots in some oil for 15-20 minutes until tender and have developed some surface browning. Blend vinegar, oil, mustard, salt and ramson with a hand blender. Chop cabbage and apples, mix with the dressing in a bowl. If served as a side sallad, just mix all in one bowl, or build on a plate for separate serving.

uncannily good pecan salad prep