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.
Looks delicious! Going to make it.
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