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Purple Cabbage Salad with Mandarin Oranges and Crunchy Nuts

Purple Cabbage Salad with
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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

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  • 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
  • ⅓ cup canola oil
  • ¼ cup vinegar
  • 1 tablespoon white sugar
  • 2 pinches salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

    Nutrition

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