Description
A vibrant and refreshing Purple Cabbage Salad featuring shredded red cabbage, sweet mandarin oranges, tart dried cranberries, and crunchy toasted pine nuts, all tossed in a tangy homemade vinaigrette. Perfect as a colorful side dish or light lunch.
Ingredients
Scale
Salad Ingredients
- 2 ½ cups shredded red cabbage
- 1 (10 ounce) can mandarin oranges, drained
- 1 green onion, chopped
- ¼ cup sweetened dried cranberries
- ¼ cup pine nuts
Dressing Ingredients
- ⅓ cup canola oil
- ¼ cup vinegar
- 1 tablespoon white sugar
- 2 pinches salt
Instructions
- Combine Salad Ingredients: In a large salad bowl, lightly toss together the shredded red cabbage, mandarin orange segments, chopped green onion, and dried cranberries to evenly distribute the flavors.
- Toast Pine Nuts: Heat a small skillet over medium heat and toast the pine nuts, stirring constantly, until they become fragrant and lightly browned, about 2 minutes. Immediately remove them from the heat to prevent burning and set aside to cool in a separate bowl.
- Prepare Dressing: In a small bowl, whisk together the canola oil, vinegar, white sugar, and salt until the sugar and salt are fully dissolved, creating a smooth vinaigrette.
- Assemble Salad: Stir the cooled toasted pine nuts into the salad mixture. Pour the prepared dressing over the salad, then toss gently and thoroughly to coat all ingredients with the dressing.
Notes
- To avoid sogginess, drain mandarin oranges well before adding.
- Pine nuts toast quickly; watch them carefully to prevent burning.
- This salad is best served fresh but can be refrigerated for up to a day.
- For a nut-free version, omit pine nuts or substitute with toasted sunflower seeds.
- Adjust sugar in dressing to taste depending on the sweetness of cranberries and oranges.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: purple cabbage salad, mandarin orange salad, cabbage salad with pine nuts, healthy salad, vegetarian salad, red cabbage recipe
