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Recipe by Brynie Greisman

Red and Purple Cabbage Salad

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Red and Purple Cabbage Salad
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Vegan - Gluten Free - Pescatarian
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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!

Ingredients

Main ingredients

  • 1/3 cup Gefen Sweetened Dried Cranberries

  • 1/3 cup orange juice

  • 1 (12-oz./340-g.) package shredded red cabbage

  • 1 Golden Delicious apple, grated

  • 2 medium beets, raw, thinly grated

  • 1 small red onion, diced (optional)

  • 1 tablespoon Gefen Olive Oil

  • juice of 1 lemon (approximately 3 and 1/2 tablespoons) 

  • 2 tablespoons sugar

  • pinch of salt

Directions

Prepare the Salad

1.

Soak dried cranberries in orange juice for 15 minutes.

2.

Meanwhile, in a large bowl layer first the cabbage, then the apple, beets, and onion. Pour dried cranberries with juice over the top.

3.

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.

Tips:

Use freshly squeezed orange juice and lemon juice for optimum taste.

Notes:

If you prefer a tangier salad, add orange juice one tablespoon at a time until desired taste is achieved.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Red and Purple Cabbage Salad

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Kayla
Kayla
5 years ago

Make in advance? Can I make this in advance, say for shabbos day?

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Raquel
Raquel
Reply to  Kayla
5 years ago

yes

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