Jeweled Red Cabbage Salad
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
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.
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.