Crimson Salad-Annette's

Annette W.


I love anything with vinegar, onion and a crunch. It's all about textures. Not to mention it's beautiful. I also love sweet, salty and savory together. I wish every meal could have a combination of all three. Oh wait, I guess they could if I cooked that way all the time. This salad is great along side just about any meat. It's especially great in the summer when you don't want to mess with mayo in the heat. We love it with burgers and grilled chicken.

Recipe is my own.

★★★★★ 2 votes
6 side dish servings
15 Min


1/3 c
olive oil
3 Tbsp
sugar or splenda
3 Tbsp
red wine vinegar
2 Tbsp
dry red wine (optional but recommended)
1 tsp
1 tsp
black pepper
1/4 tsp
dry mustard
4 c
shredded red cabbage
(1/2 medium head)
6 oz
dried cranberries
1/2 medium
red onion, thinly sliced
1/4 c
roasted pumpkin seeds, sunflower seeds
pecans pieces or pistachios


1For vinaigrette: In screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
2In a large bowl, toss together cabbage, cranberries, nuts and onion. Pour the vinaigrette over cabbage mixture, toss gently to coat. Cover and chill for 2 to 24 hours. The longer you chill, the more time the flavors have to marry. Enjoy!

About Crimson Salad-Annette's

Dietary Needs: Vegetarian
Collection: Let's Have A Picnic
Other Tag: Quick & Easy