Purple Cabbage Salad with Mandarin Oranges

This beautiful salad is inspired by Susie’s Fishbein’s purple salad recipe in "Kosher By Design" cookbook. I’ have been making it for years for special occasions. It is as delicious as it is beautiful, a great accompaniment for braised veal.


  • SALAD:
  • 16 ounces shredded purple cabbage
  • 1/3 cup chopped scallions
  • 1/3 cup pine nuts
  • 3 carrots, julienned, or 1 (8-ounce) bag shredded carrots
  • 1 (11-ounce) can mandarin oranges, reserving liquid
  • 1-2 handfuls dried cranberries (can besubstituted for dried sour cherries, wild blueberries or any other dry tart fruit or berry, fresh raspberries will work too)
  • 3 tablespoons brown sugar (
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons white wine vinegar
  • 1 tablespoon reserved mandarin orange liquid
  • 1/3 cup vegetable oil
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder


1. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a bowl
2. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, mustard powder, and garlic powder.
3. Toss dressing with the salad. Refrigerate to let the flavors mix for at least 1 hour

4. Enjoy!


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