Purple Cabbage Salad

By michaelmeiner

Ingredients

• 16 ounces shredded purple cabbage
• 1/3 cup chopped scallions
• 1/3 cup pine nuts
• 3 carrots (or 8 ounce bag shredded carrots) -- julienned
• 1 11 ounce can mandarin orange -- reserving juice
• 1 or 2 handfuls craisins
• DRESSING
• 4 Tablespoons brown sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 4 Tablespoons red wine vinegar
• 1 Tablespoon reserved mandarin orange juice
• 1/2 cup oil
• 1 cube vegetable or chicken flavor bouillon cube or 1 teaspoon consumme powder
• garlic powder

Details

Servings 1

Preparation

Step 1

Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large Ziploc bag. Set aside.

In a jar, mix the brown sugar, pepper, salt, vinegar, reserved orange juice, oil, bouillon cube and garlic powder. Shake until thoroughly mixed. Pour over salad. Refrigerate for at least 1 hour.