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
Keyword Salad
Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
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
  • 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 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 vegetable oil I use canola or avocado oil
  • 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.