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.
shredded purple cabbage
julienned, or 1 8-oz bag shredded carrots
can mandarin oranges
in juice-not syrup, reserving the juice
handfuls dried cranberries
I use sucanat or coconut sugar
freshly ground black pepper
red wine vinegar
reserved mandarin orange juice
I use canola or avocado oil
vegetable or chicken-flavor bouillon cube
or one small packet of liquid concentrate, or 1 tsp dried consomme 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.
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.