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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 605.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Jeweled Red Cabbage Salad calories by ingredient
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Jeweled Red Cabbage Salad

Submitted by: SUSISER

Introduction

The colors of this salad are absolutely amazine - purple, orange, pink, green. And it is delicious. I always make a double recipe for pot-luck picnics and there's never any left.
If you don't have pine nuts, you can use any other kind of nut for a little crunch - or just leave them out. Enjoy!
The colors of this salad are absolutely amazine - purple, orange, pink, green. And it is delicious. I always make a double recipe for pot-luck picnics and there's never any left.
If you don't have pine nuts, you can use any other kind of nut for a little crunch - or just leave them out. Enjoy!

Number of Servings: 8

Ingredients

    1 1/2 cups shredded red cabbage (about 1/4 of a large head of cabbage)
    1/4 cup alfalfa sprouts
    3 carrots, shredded/grated
    3 scallions, chopped
    1 small can mandarin oranges
    1/2 cup pine nuts
    1/3 cup dried cranberries

    Dressing:
    1/3 cup canola oil
    3 tbsp brown sugar
    3 tbsp vinegar (balsalmic, white wine, plain)
    1 tbsp mandarin orange juice (from can)
    salt and pepper to taste

Directions

Put all of the salad ingredients in a big bowl.
Mix dressing ingredients - the easiest way is to put all of the ingredients in a jar with a screw on lid, then shake until combined. Pour the dressing onto the salad and serve at room temperature.

Time saving hint: Both the salad and the dressing can be assembled and stored separately in the refrigerator at least 24 hours before you plan on serving them. I like to mix them together about an hour or two before serving, just to make sure the veggies have time to absorb some of the dressing.

Number of Servings: 8

Recipe submitted by SparkPeople user SUSISER.






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