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I will never say no to a sweet red cabbage salad with fruit in it. But hey, it’s guilt free — almost!
1 16-ounce (454 grams) bag shredded red cabbage
2 nectarines, chopped
2 handfuls sugar snap peas, chopped coarsley
lots of candied slivered almonds (1/2 cup), for garnish
1/4 cup oil
1 and 1/2 tablespoons Kedem Red Wine Vinegar
1 tablespoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Combine dressing ingredients and mix well.
Arrange salad ingredients in a large bowl.
Top with dressing and slivered almonds.
Photography: Daniel Lailah Styling: Amit Farber
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How far in advance can you make this? What’s the best way to save the leftovers – in an airtight container, or loosely covered in foil?
You should be able to make the salad 2-3 days in advance, however I would recommend dressing it the day of. I would save in an airtight container.