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Purple Cabbage Sweet and Sour Salad

By September 5, 2017 Dinner, Gluten Free, Lunch, Raw, Recipe, Salad

Purple Cabbage Sweet and Sour Salad

Saying goodbye is never easy, and as summer comes to a close, we hang on to the last days.  Summer is amazing with all the fresh fruit and vegetables, but fall and winter bring their special flare.  I believe this Purple Cabbage Sweet and Sour Salad recipe bridges the gap of summer flavors and the yumminess of fall flavors.  

One thing that is a pleasure to say goodbye to is sickness and disease!  By eating more plants and even better more organic plants we give our bodies the best chance to heal and be whole.  I love shopping at places that give me great choices for organics.  One of my favorite places is Natural Grocers.  They take all the guess work out of buying fresh organics by having the highest standards and 100% certified organic produce.  It is pleasure to shop with this much confidence in a food retailer.  Tell us about your favorite place to shop for food below!  We loving hearing your best tips and tricks!  

 Purple Cabbage Sweet and Sour Salad    

Purple Cabbage Sweet and Sour Salad
Prep Time
20 mins

When the end of summer is near I reach for salad ingredients that inspire me for fall but still feel like summer.  Packed with raw goodness that your body loves.

Course: Salad
Cuisine: Vegan
Servings: 6
  • 1/4 cup pine nuts (piñon)
  • 2 1/2 cups organic red cabbage, shredded
  • 3 fresh organic mandarin oranges
  • 2 green onions, chopped
  • 1/4 cup dried organic cranberries
  • 2 small carrots, Julienned
  • 1 small sweet apple, Julienned
  • 2 celery stalks, chopped
  • 1/4 cup coconut vinegar
  • 1/4 cup avocado oil
  • 1 tbsp coconut sugar
  • 1/4 tsp sea salt
  1. In a small skillet toast pine nuts over medium heat.  About 2 minutes.  Should be fragrant and slightly browned. Remove from heat and let cool

  2. In a large bowl toss cabbage, oranges, green onions, cranberries, carrots, apple, and celery.  

  3. In a bowl whisk together coconut vinegar, avocado oil, coconut sugar, and sea salt.  

  4. Stir toasted pine nuts into the dressing.  Top the salad with dressing mixture.  

  5. Serve chilled.  Can be made a day ahead of time if sealed tightly and stored in the refrigerator.  


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