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+ servings
purple cabbage salad

Purple Cabbage Salad

A delicious recipe for fresh purple cabbage salad made with fresh carrots, cabbage, and scallions adapted from the Passover by Design cookbook.
Course Salad
Cuisine European
Keyword Salad
Prep Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 202kcal
Author Amee


  • 16 oz shredded purple cabbage
  • 1/3 cup chopped scallions
  • 1/3 cup pine nuts
  • 3 carrots julienned, or 1 8-oz bag shredded carrots
  • 11 oz can mandarin oranges in juice-not syrup, reserving the juice
  • 1/2 cup dried cranberries
  • 4 Tbsp brown sugar I use sucanat or coconut sugar
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 4 Tbsp red wine vinegar
  • 1 Tbsp reserved mandarin orange juice
  • 1/2 cup avocado oil or canola
  • 1 vegetable or chicken-flavor bouillon cube or one small packet of liquid concentrate, or 1 tsp dried consomme powder
  • 1/2 tsp garlic powder


  • Start with a small head of red cabbage.
  • Remove the first couple outer layers of cabbage, wash and cut out the hard stem.
  • Slice in half and then in quarters.
  • Slice thin strips of cabbage and place into a large bowl.
  • Set aside.
  • Place the cabbage (16oz) , scallions, pine nuts, carrots, oranges, and cranberries into a large zip-lock bag (or bowl).
  • In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved orange juice, oil, bouillon cube, and garlic powder.
  • Close and shake until thoroughly mixed.
  • I like to use Mason jars (Eco-friendly and they look pretty cute, too).
  • Pour over the salad.
  • Refrigerate to let the flavors mix for at least 1 hour.
  • Can prepare early in the day.


Calories: 202kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 254mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4006IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 1mg