Purple Cabbage Salad Pesach

Name: Purple Cabbage Salad Pesach
Ingredients: For the Salad; 16 ounces cabbage (purple, shredded); 1/3 cup scallions (chopped); 1/3 cup pine nuts; 3 carrots (julienned, or 1 (8-ounce) bag shredded carrots); 1 (11-ounce) can mandarin oranges (reserving liquid); 1 to 2 handfuls dried cranberries (can be sweetened kind); For the Dressing; 4 tablespoons brown sugar; 1/2 teaspoon black pepper (freshly ground); 1/4 teaspoon salt (fine sea salt); 4 tablespoons red wine vinegar; 1 tablespoon juice (from reserved mandarin orange liquid); 1/2 cup vegetable oil; 1 teaspoon chicken consomme powder (parve); 1/2 teaspoon garlic powder

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Gather the ingredients. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large ziplock bag. Set aside. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.

Purple Cabbage Salad Pesach

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