Recipe by z100hr
"This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!"
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2 1/2 cups
shredded red cabbage
1 (10 ounce) can
mandarin oranges, drained
green onion, chopped
sweetened dried cranberries
I added purple grapes and pomegranate seeds. We call this salad dessert!
I wanted to like this salad - it was beautiful and colorful and very easy to make. My guests and I didn't like it, though. I upped the amount of sugar and it was still much too sour for our tastes.
This is a delicious salad. I used cider vinegar in mine, and I wouldn't change the recipe a bit. The appearance is beautiful with the purple of the cabbage contrasting against the orange mandarins and the green flecks of onion. The sweet and sour flavor of the dressing is mellowed by the toasted pine nuts, which give the salad a depth and richness. Because I had some red cabbages left from my garden, I made this for Thanksgiving dinner, and the sweet and sour dressing complemented the oiliness of the turkey and gravy very nicely. I will definitely make this salad again--especially for events when I want my dishes to be especially eye-catching.
Great recipe, I used dried apricots and walnuts instead of oranges and pine nuts. Also used cranberry/pear infused vinegar with blood orange infused EVOO. Turned out great!! Will make this again for sure.
I enjoyed this salad. I used raisins, walnuts, clementine, and grapeseed oil in place of cranberries, pine nuts, mandarin oranges, and canola oil because that was all I had and I needed a recipe to use up my red cabbage. Will make it again.
My group loved it! I used 1/2 red and 1/2 green cabbage. I used part hazelnut oil and only seasoned rice vinegar. Added to that was 1/2 of a squeezed lime. I substituted dried cherries and added pineapple tidbits. I also added chopped broccoli . Very colorful and taste! Using my food processor to shred veggies mad it easier .
* Percent Daily Values are based on a 2,000 calorie diet.
Purple Cabbage Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
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