Purple cabbage salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Salad: 1/2 head cabbage, chopped thin 5 small or 2-3 large carrots, peeled if desired and sliced thin2-3 Tbsp Caraway seeds1/2 to 3/4 cups raisinsParsley or other fresh herbs, if desired, choppedDressing: 1/3 cup canola oil~5 Tbsp balsamic vinegar2 Tbsp Agave syrupSaltPepper
Core cabbage and chop into thin shreds. Chop carrots thinly (peel, if desired). Combine. Add raisins and caraway seeds, and fresh herbs if desired.
Combine ingredients to make dressing, and stir well or shake.
Toss salad with dressing, stirring well to coat. Let sit for 1 hour or more and eat! Keeps well in the fridge for up to a week -- cabbage is so sturdy that it won't lose its crunch.
Serving Size: Makes a big bowl for a BBQ. Maybe 8 servings?
Number of Servings: 8
Recipe submitted by SparkPeople user GRATTECIELLA.
Combine ingredients to make dressing, and stir well or shake.
Toss salad with dressing, stirring well to coat. Let sit for 1 hour or more and eat! Keeps well in the fridge for up to a week -- cabbage is so sturdy that it won't lose its crunch.
Serving Size: Makes a big bowl for a BBQ. Maybe 8 servings?
Number of Servings: 8
Recipe submitted by SparkPeople user GRATTECIELLA.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 37.0 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.7 g
- Protein: 2.1 g
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