Cooking Corner: Purple Cabbage Salad
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No matter how long the winter, spring is sure to follow.
We can feel lighter, too, by adding more vegetable-based side dishes to our spring meals. Here’s a healthy salad that will round out any spring dinner in a fresh way.
Purple Cabbage Salad
Prep – 20 minutes
Marinate – 60 minutes
This colorful salad is best when flavors meld, so make it at least an hour ahead.
Makes 6 servings.
For the salad:
16 oz. cabbage (purple shredded)
1/3 cup scallions
1/3 cup pine nuts
1 – 8 oz. bag of shredded carrots
1 – 11 oz. can mandarin oranges (reserve liquid)
1 handful dried cranberries
For the dressing:
4 tablespoons brown sugar
½ teaspoon black pepper
¼ teaspoon salt
4 tablespoons red wine vinegar
1 tablespoon mandarin orange juice
½ cup canola oil
½ teaspoon garlic powder
Directions:
1. Place cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large, sealed plastic bag.
2. In a jar mix all the dressing ingredients. Shake until thoroughly mixed. Pour over salad.
3. Refrigerate for 1 hour.
Purple Cabbage Salad
Prep – 20 minutes
Marinate – 60 minutes
This colorful salad is best when flavors meld, so make it at least an hour ahead.
Makes 6 servings.
For the salad:
16 oz. cabbage (purple shredded)
1/3 cup scallions
1/3 cup pine nuts
1 – 8 oz. bag of shredded carrots
1 – 11 oz. can mandarin oranges (reserve liquid)
1 handful dried cranberries
For the dressing:
4 tablespoons brown sugar
½ teaspoon black pepper
¼ teaspoon salt
4 tablespoons red wine vinegar
1 tablespoon mandarin orange juice
½ cup canola oil
½ teaspoon garlic powder
Directions:
1. Place cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large, sealed plastic bag.
2. In a jar mix all the dressing ingredients. Shake until thoroughly mixed. Pour over salad.
3. Refrigerate for 1 hour.
