Red Cabbage Salad
Servings: 4 - 6 people
- 1 pound (450 grams) red cabbage that's about ¼ of a whole red cabbage
- ½ can (15 oz) (120 grams) pinto beans
- 2 oranges or pears, or apples
- 6 ounces (150 grams) mixed leaves lettuce, arugula, spinach leaves
Dressing
- 1½ tablespoon (22 grams) extra virgin olive oil
- 1½ tablespoon (22 grams) red wine vinegar or apple cider, or balsamic vinegar
- 2 tablespoon (30 grams) maple syrup
- 1 teaspoon (5 grams) mustard Dijon, or American
- 1 teaspoon (6 grams) salt
- ¼ teaspoon (½ grams) black pepper
Add-ins
- ⅓ cup (30 grams) shaved parmesan or dairy-free chese
- ⅓ cup (40 grams) crushed nuts walnuts, pecans, or almonds
- ⅓ cup (40 grams) dried cranberries or raisins
- Whisk together olive oil, vinegar, maple syrup, mustard, salt, and black pepper in a small bowl.
- Slice the red cabbage as thinly as possible, and add it to a large mixing bowl.You can do so on a cutting board with a chef's knife, a mandoline slicer, or a food processor with a slicing disk attachment.
- Add rinsed beans, orange wedges cut in half, mixed leaves, and optionally dried cranberries, chopped nuts, or shaved parmesan.
- Pour in the mustard dressing, toss well, and serve.
Nutrition information is an estimate for 1 portion of red cabbage salad out of 4 portions, without add-ins.
