This recipe is my own invention extending leftover purple cabbage with dried fruit. The type of dried fruit or the amounts are arbitrary and depends entirely on the state of your pantry. I wrote down what I used the last time, but as I said, take away or add whatever you feel like. There is sufficient seasoning and moisture in the leftover purple cabbage and so there is no need for additional dressing.
FRUITED PURPLE CABBAGE SALAD
1-1/2 cups purple cabbage at room temperature1 cup chopped dried apricots
1 cup currants
1/2 cup dark raisins
1/2 cup dried mangoes
1/4 cup diced red onions
• Combine ingredients in a medium sized bowl.
• Wrap and set aside on the counter to let the flavours mingle for a couple of hours.
• Serve at room temperature with roasted pork dishes.
