Roaming the grocery store one day, Andrea tried a sample of their purple cabbage salad. She liked it so much, that she asked if we could please buy some for lunch. We told her to get some.
Later, we attempted to duplicate the recipe. The dressing is the not the same, but we get many compliments on this very easy recipe.
The ingredient amounts are not exact. Adjust them to your liking. Adding warm honey mustard sauce is great too.
Ingredients
- 6 cups purple cabbage
- 1/2 cup red onion
- 3/4 cup dried cranberries
- 3/4 cup diced walnuts
- Favorite honey mustard salad dressing*
Servings: cups
Instructions
- Lightly roast walnuts.
- Thinly slice cabbage and onion.
- Add cranberries.
- Add dressing to taste.
- Best to "marinate" and let sit for a few hours before serving salad.
- Season to taste, we usually use garlic and MAYBE a little salt.
Recipe Notes
Salad lasts a few days in the refrigerator.
*Honey Mustard we use: Melt over low heat 1 cup honey then add 1 1/4 cup Dijon mustard, 1 Tbl apple cider vinegar and 1 Tbl olive oil. Pour into glass jar. This will make a lot more than needed for one batch of salad.
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