8 Nov 2017: Purple Cabbage Salad

2017-Nov-08_FourNightsAWeek_1498Not sure how it happened, but I recently began receiving a food mag “All Recipes.com”. In the September/October 2017 print issue was a recipe for Purple Cabbage Salad, so in an effort to “eat the rainbow”, I put it on this week’s menu. 

It comes together very quickly with a food processor for shredding and the ingredients were mostly items I would have in my pantry any way – just needed a purple cabbage. At 165 calories per 2/3 cup serving, it’ll make a break from lettuce salads and a nice side for tonight’s dinner.

Ingredients

  • 1/2 cup pine nuts
  • 2 1/2 cups shredded red cabbage
  • 1 11-oz. can mandarin oranges, drained
  • 2 green onions, chopped
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup apple cider vinegar
  • 1/4 cup canola oil (I used olive)
  • 1 TBSP sugar
  • 1/4 tsp salt

Method

  1. Toast pine nuts in a small skillet over medium heat, stirring constantly until fragrant and lightly browned (about 2 minutes). Transfer immediately to a bowl and let cool.
  2. Lightly toss together cabbage, oranges, green onions and cranberries in a bowl. Whisk together vinegar, oil, sugar, and salt in a bowl until sugar and salt dissolve.
  3. Stir toasted pine nuts into salad and top with dressing. Toss again to coat before serving. (This salad can be made up to 1 day ahead and chilled, tightly covered.)

 

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