Purple Cabbage Salad
This salad also makes a wonderful side dish. It is a beautiful combination of colors and textures. Many men tell me they don't like fruit on their salad, but for some reason this salad is an exception to that rule.
•16 ounces shredded purple cabbage
•½ cup chopped scallions
•1/3 cup pine nuts
•3 carrots, julienne, or 1 (8 ounce) bag shredded carrots
•1 (11 ounce) can mandarin oranges, reserving juice
•1-2 handfuls dried cranberries (can be the sweetened kind)
•4 TBSP brown sugar
•½ tsp freshly ground black pepper
•¼ tsp salt
•4 TBSP red or white wine vinegar
•1 TBSP reserved mandarin orange juice
•½ cup vegetable oil
•1 vegetable or parve chicken flavor bouillon cube, or 1 tsp dried consomme powder
Place the cabbage, scallions, pine nuts, carrots, oranges, and cranberries into a large zip-lock bag. Set aside.
In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved orange juice, oil, bouillon cube, and garlic powder. Close and shake until thoroughly mixed.
Pour over salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.