Purple Cabbage Salad recipe

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Ingredients

2 ½ cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1 green onion, chopped
¼ cup sweetened dried cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 tablespoon white sugar
2 pinches salt

Nutrition Info

291.2 calories
carbohydrate: 20.9 g
cholesterol: : -
fat: 23.1 g
fiber: 2.3 g
protein: 3.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 16.3 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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