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Purple Cabbage Sweet and Sour Salad

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
Prep Time 20 minutes
Servings 6

Ingredients

  • 1/4 cup pine nuts (piƱon)
  • 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

Instructions

  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.