The salad tastes best if it can be refrigerated for at least an hour before serving, so it's a great one to make early in the day. I'm often asked to bring this as a side-dish to family dinners and barbecues.
This recipe appears on p. 82 of Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday, by Susie Fishbein. Used by permission of ArtScroll/Shaar Press, Brooklyn NY
Prep Time: 15 minutes
Total Time: 15 minutes
- 16 oz shredded purple cabbage
- 1/3 cup chopped scallions
- 1/3 cup pine nuts
- 3 carrots, julienned, or 1 8-oz bag shredded carrots
- 1 11-oz can mandarin oranges, reserving the juice
- 1-2 handfuls dried cranberries
- 4 Tbsp brown sugar
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 Tbsp red or white wine vinegar
- 1 Tbsp reserved mandarin orange juice
- 1/2 cup vegetable oil
- 1 vegetable or chicken-flavor bouillon cube, or 1 tsp dried consomme powder
- 1/2 tsp garlic powder
In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved orange juice, oil, boullion cube, and garlic powder. Close and shake until thoroughly mixed.
Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.
Yield: 8-10 servings.