This lovely salad was adapted from Amee’s Savory Dish. I adjusted to better suit our tastes and changed the nut due to the simple the fact that I could not find the pine nuts I bought for this so I used some sliced almonds instead. Oh I am sure the pine nuts would have added an extra dimension to the flavours, but overall the salad was most enjoyable and it is a keeper.

8 cups thinly sliced purple cabbage
3 carrots, julienned
1 shallot, finely diced
salt and pepper to taste
2 Tbsp brown sugar
1 packet of Bovril chicken flavoured instant bouillon
1/2 tsp garlic powder
Juice of 1 mandarin orange
2 Tbsp red wine vinegar
1/8 cup extra virgin olive oil
1/2 cup dried cranberries
1/2 cup raisins
1 mandarin orange, in segments
1/4 cup chopped or sliced nuts [I used almonds]

• Remove the outer layers of cabbage.
• Wash and cut the cabbage into four parts.
• Cut out the hard stem.
• Slice into very thin strips and cut the strips into 1-2 inch segments
• Place in the bowl.
• Wash and peel the carrots and cut off the ends.
• First julienne the carrots and then chop them into 2 inch segments.
• Add to the bowl.
• Finely chop the shallots and add to the bowl.
• Add salt and pepper to taste; and toss.
• Add the brown sugar, bouillon packet, garlic powder, mandarin juice, red wine vinegar and the olive oil.
• Toss well.
• Add the dried cranberries, raisins and the mandarin segments and toss.
• Sprinkle the top with the nuts and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!