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Purple Cabbage Salad Recipe

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This recipe for Purple Cabbage Salad is from Thanksgiving Dinner and other Family Favorites from Bubbie to the next generation..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
16 oz shredded purple cabbage
1/3 cup Chopped scallions
1/3 cup Pine nuts (I prefer toasted slivered almonds)
3 Carrots julienned or 1 - 8 oz bag shredded carrots
1 - 11 oz Can mandarin oranges, reserve liquid (I use 15 oz, can, too)
1-2 handfuls dried cranberries (can be sweetened)

Dressing:

4 Tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
4 tablespoons red wine vinegar
1 tablespoon reserved mandarin orange liquid
1/2 cup vegetable oil
1 teaspoon parve chicken consomme powder
1/2 teaspoon garlic powder
Directions:
Directions:
Place cabbage, scallions, pinenuts ++, carrots, oranges and cranberries into a large ziploc bag. Set Aside. **Since I like toasted almonds, I add them before serving. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved mandarin orange liquid, oil, consomme powder and garlic powder. Close and shake until thoroughly mixed. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can be prepared early in the day.

 

 

 

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