Purple Cabbage Salad

I just finished making this salad. Let’s be clear—-I am NOT Betty Crocker. And I don’t use a lot of cabbage in my “menus”. The colorful picture is what attracted me. But I shredded my cabbage on the device using the largest holes and it just reduced the cabbage to way too fine a substrate. It also released a lot of unwanted water content into the salad. I would suggest just cutting it on a cutting board with a knife to assimilate the size in the photo. The cranberries got lost in the mixture and added nothing to the taste. I did add a heaping 1/4cup of pine nuts and they and the vinegar were all I could taste. Love, love toasted pine nuts. I might make this again, but I would make some substitutions suggested by other reviewers. I ate it but I’m glad I was the only one I was trying to convince. Elizabeth Morrison, Colorado

Now a family favorite!

I substituted fresh oranges for the mandarin oranges and golden raisins for the cranberries. I also skipped the pine nuts and green onions because the kids won’t eat them. The result was delicious! I recommend letting it sit in the fridge with the dressing for an hour or so to really bring out the flavors.

Not being a fan of canned food, I just use a couple of clementines. I also throw in some cilantro. Definitely will make this again.

I made the salad pretty much like the recipe other than I used fig balsamic vinegar and I think that made it too sweet. I will certainly make it again with plan balsamic!

The taste is great but it didn’t look so good as the color leached out of the cabbage and the brand of mandarin oranges didn’t hold up but just broke apart. But like I said it tasted good.

We made this salad for a family get together. Everyone really loved it. I used fresh clementines because they are so available. I used rice vinegar & avocado oil because that is what we had.

YUM! This salad was wonderful. I used 3 green onions and rice vinegar with fresh clementine oranges. I could eat the whole thing. It was crunchy, tart (from the vinegar), sweet, and nutty. Oh – I also used mixed nuts since I didn’t have pine nuts and forgot to roast them. But this did not dissappoint. Will definitely make it again.

I used apple cider vinegar and raw honey instead of sugar. It was very good! I would make it again.

What a uniquely delicious salad. I saw this and some helpful reviews in the AR magazine, which took this salad to six stars. I used fresh mandarin oranges, added some pomegranate seeds and added orange juice and some of the pomegranate juice to the dressing. We also added a mix of dried fruit, not just cranberries, but also goji, blueberry, and maqui berries. Absolutely wonderful and so beautiful! Use shredded cabbage as written. I cut the cabbage into strips and regretted it immediately. I could have eaten the salad faster with chopsticks. Thank you for the recipe.

I am hooked. I made it twice this week. I used half a cabbage each time not to spoil any. I substituted the vinegar with flavored rice vinegar and added cashews as I liked the texture from the pine nuts. Delicious!

I just made this and like it a lot. It’s a nice change from coleslaw, and it’s quite pretty as well. I used a bit more red cabbage just because that was how much I chopped up. I will definitely make this again.

Scrumptuous! I used olive oil and walnuts instead of canola oil and pine nuts. And I used apple cider vinegar. But the amounts & all else I kept the same as written. This is absolutely delicious! And just one little green onion? Right! It’s perfect! Thanks for sharing such a great recipe!

Added cilantro and MANGO to it. Also substituted almonds for pine nuts (as I had none) and added two jalapeños to it!! Amazing!!!!

This salad was a huge hit. It’s the perfect blend of crunchy, tart, and sweet. I used two real oranges, and toasted almond slivers rather than pine nuts.

Great recipe, I used dried apricots and walnuts instead of oranges and pine nuts. Also used cranberry/pear infused vinegar with blood orange infused EVOO. Turned out great!! Will make this again for sure.

I added purple grapes and pomegranate seeds. We call this salad dessert!

I enjoyed this salad. I used raisins, walnuts, clementine, and grapeseed oil in place of cranberries, pine nuts, mandarin oranges, and canola oil because that was all I had and I needed a recipe to use up my red cabbage. Will make it again.

My group loved it! I used 1/2 red and 1/2 green cabbage. I used part hazelnut oil and only seasoned rice vinegar. Added to that was 1/2 of a squeezed lime. I substituted dried cherries and added pineapple tidbits. I also added chopped broccoli . Very colorful and taste! Using my food processor to shred veggies mad it easier .

This is a delicious salad. I used cider vinegar in mine, and I wouldn’t change the recipe a bit. The appearance is beautiful with the purple of the cabbage contrasting against the orange mandarins and the green flecks of onion. The sweet and sour flavor of the dressing is mellowed by the toasted pine nuts, which give the salad a depth and richness. Because I had some red cabbages left from my garden, I made this for Thanksgiving dinner, and the sweet and sour dressing complemented the oiliness of the turkey and gravy very nicely. I will definitely make this salad again–especially for events when I want my dishes to be especially eye-catching.

I wanted to like this salad – it was beautiful and colorful and very easy to make. My guests and I didn’t like it, though. I upped the amount of sugar and it was still much too sour for our tastes.