Purple Cabbage Salad

Purple Cabbage Salad

z100hr

"This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!"
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Ingredients

20 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

I added purple grapes and pomegranate seeds. We call this salad dessert!

Most helpful critical review

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 ta...

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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 ta...

I added purple grapes and pomegranate seeds. We call this salad dessert!

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 mandari...

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...

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...

Scrumptuous! I used olive oil and walnuts instead of canola oil and pine nuts. And I used apple cider vinegar. But the amounts & all else I kept the same as written. This is absolutely delic...

Added cilantro and MANGO to it. Also substituted almonds for pine nuts (as I had none) and added two jalapeƱos to it!! Amazing!!!!

This salad was a huge hit. It's the perfect blend of crunchy, tart, and sweet. I used two real oranges, and toasted almond slivers rather than pine nuts.

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 adde...

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