Eat the Rainbow Cabbage Salad

 

This salad adds colour to any table. The tastes and textures make it a crowd favourite among adults and children alike. The “purple” cabbage is an excellent source of Vitamin C.

What you need:

2 cups purple shredded cabbage

3 carrots, julienned or 1 bag (8 oz) shredded carrots

1/3 cup chopped scallions

1/3 cup almonds*

2 small mandarin oranges, broken into single wedges

1-2 handfuls dried cranberries (sulfite free)

Dressing Ingredients –

4 tbsp coconut sugar

1/2 tsp ground black pepper

1/8 tsp salt

4 tbsp red wine vinegar

1/2 cup olive oil

*roast slivered almonds and let cool before adding to the salad – To roast: Set oven to 350, place almonds on a baking sheet, bake for 10 minutes. Remove from heat, let cool.

What you do:

Place cabbage, carrots, scallions, almonds, mandarin orange wedges and cranberries into a large bowl.   Set aside.

In a smaller bowl, mix the dressing ingredients. Place into a mini prep to blend or put ingredients into a lidded cruet, close cover and shake.

Pour over the salad.  Most flavourful if dressing can be applied at least one hour prior to serving and salad is refrigerated.