This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Ingredients
5 cups thinly sliced cabbage (about 1 1/2 pounds or 1⁄2 small head – try a mix of red and green)
½ cup dried fruit (try raisins or cranberries)
1 carrot, grated
⅓ cup vinegar
2 Tablespoons sugar
2 teaspoons vegetable oil
¾ teaspoon salt
½ teaspoon pepper
2 ¼ cups thinly sliced apple (about 1 1/3 medium apples)
¼ cup chopped nuts, toasted
Directions
- Wash hands with soap and water.
- In a large bowl, stir together cabbage, dried fruit and carrot.
- In small bowl, mix vinegar, sugar, oil, salt and pepper.
- Pour vinegar mixture over cabbage mixture.
- Add apple and nuts just before serving. Mix well.
- Refrigerate leftovers within 2 hours.
Notes
- Try thinly sliced bell pepper instead of grated carrot.
- No nuts? Use roasted pumpkin or sunflower seeds.
Comments
This is a great recipe; I personally love it. It was also very well received at a Farmer's Market tasting I did not a hot day; it is sweet, crisp and cool treat. For crowds, I replace the nuts with sunflower seeds to accomodate those with nut allergies.
I love the dressing! This is super tasty
I've adapted this recipe for a mason jar salad. I mix up the dressing and pour it into the bottom of wide mouth quart mason jar. Then I add a layer of shredded carrots, a layer of shredded cabbage, chopped apples, and then some golden raisins and dried cranberries. Since its adapted, I add spring mix greens on top and pack it down tight into the jar. Lastly, I put a mixture of almonds and walnuts and other nuts on top.
It will last this way, refrigerated, for up to a week. It might turn a little pink, just because of the red cabbage, but it still tastes great! I just pour it all out on a plate and I've got a tasty, colorful, and portable salad for lunch!
I really like the sweet and tangy flavor!