Cooking Corner: Purple Cabbage Salad

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.