Crimson Salad-Annette's

1
Annette W.

By
@greeneyez

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 side dish servings
Prep:
15 Min

Ingredients

  • 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
    salt
  • 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

How to Make Crimson Salad-Annette's

Step-by-Step

  1. For vinaigrette: In screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
  2. In 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!

Printable Recipe Card

About Crimson Salad-Annette's





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