Purple Cabbage Salad

Purple Cabbage Salad

7
z100hr 0

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

Ingredients 20 m {{adjustedServings}} servings 291 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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.
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Reviews 7

  1. 7 Ratings

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cookntaste
11/23/2012

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 tastes.

Homechef
11/16/2013

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

AzurePeridot
11/23/2012

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 mandarins and the green flecks of onion. The sweet and sour flavor of the dressing is mellowed by the toasted pine nuts, which give the salad a depth and richness. Because I had some red cabbages left from my garden, I made this for Thanksgiving dinner, and the sweet and sour dressing complemented the oiliness of the turkey and gravy very nicely. I will definitely make this salad again--especially for events when I want my dishes to be especially eye-catching.