This light and refreshing salad is crunchy, full of flavor, and full of good-for-you ingredients. Pairs well with fish, chicken, or meat. I love to nosh on it as is!
Red and Purple Cabbage Salad
Recipe By Brynie Greisman
- Cooking and Prep: 20 m
- Serves: 12
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Salad
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Soak dried cranberries in orange juice for 15 minutes.
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Meanwhile, in a large bowl layer first the cabbage, then the apple, beets, and onion. Pour dried cranberries with juice over the top.
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Mix the olive oil, lemon juice, sugar, and salt in a small bowl. Pour over salad and mix together well. This can be done in advance or before serving.
Note:
If you prefer a tangier salad, add orange juice one tablespoon at a time until desired taste is achieved.
Tip:
Use freshly squeezed orange juice and lemon juice for optimum taste.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
