purple cabbage salad

Purple Cabbage Salad

Servings 8 -10 servings
Author Amee Livingston


  • 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
  • 1 11- oz can mandarin oranges in juice-not syrup, reserving the juice
  • 1-2 handfuls dried cranberries
  • 4 Tbsp brown sugar I use sucanat
  • 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 vegetable oil I use 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


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