This vibrant salad recipe is a family favorite, passed down from my mother. It’s a refreshing and crunchy side dish that’s perfect for any occasion!
Ingredients
- 2 ½ cups shredded red cabbage
- 1 (10 ounce) can mandarin oranges, drained
- 1 green onion, chopped
- ¼ cup sweetened dried cranberries
- ¼ cup pine nuts
- Dressing:
- â…“ cup canola oil
- ¼ cup vinegar
- 1 tablespoon white sugar
- 2 pinches salt
Instructions
- Combine Salad Ingredients: In a large bowl, toss together the shredded cabbage, mandarin orange segments, chopped green onion, and dried cranberries.
- Toast Pine Nuts: Heat a small skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove from heat and let cool slightly.
- Whisk Dressing: In a separate bowl, whisk together the canola oil, vinegar, sugar, and salt until the sugar and salt are dissolved.
- Assemble and Serve: Add the toasted pine nuts to the salad mixture. Pour the prepared dressing over the salad and toss to coat evenly. Serve immediately or chill for a bit before serving.
Nutritional Information (per serving)
- Calories: 291
- Fat: 23g
- Carbs: 21g
- Protein: 3g
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