Susie Fishbein's Purple Cabbage Salad

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 11/26/21
Purple Cabbage and Mandarin Salad

Miri Rotkovitz
Prep: 20 mins
Cook: 0 mins
Marinating Time: 60 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
212 Calories
14g Fat
22g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 212
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 92mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 17g
Protein 2g
Vitamin C 27mg 134%
Calcium 47mg 4%
Iron 1mg 5%
Potassium 298mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In her "Passover by Design" cookbook, Susie Fishbein, author of the popular "Kosher by Design" series, calls this salad, with its "beautiful combination of colors and textures," contributed by her friend Beth Eidman, "a treasure." It's best when the flavors have a chance to meld, so take Fishbein's advice to make it at least an hour in advance.

Ingredients

For the Salad:

  • 16 ounces purple cabbage, shredded

  • 1/3 cup scallions, chopped

  • 1/3 cup pine nuts

  • 8 ounces carrots, julienned, or 1 (8-ounce) bag shredded carrots

  • 1 (11-ounce) can mandarin oranges, reserving liquid

  • 1 to 2 handfuls dried cranberries, can be the sweetened kind

For the Dressing:

  • 4 tablespoons brown sugar

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon fine sea salt

  • 4 tablespoons red wine vinegar

  • 1 tablespoon juice, from reserved mandarin orange liquid

  • 1/2 cup vegetable oil

  • 1 teaspoon chicken consomme powder, parve

  • 1/2 teaspoon garlic powder

Steps to Make It

  1. Gather the ingredients.

  2. Place cabbage, scallions, pine nuts, carrots, oranges, and cranberries into a large zip-top bag. Set aside.

  3. In a jar or cruet, mix brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed.

  4. Pour over salad. Refrigerate to let flavors mix for at least 1 hour.

Tip

  • If you don't have pareve chicken soup mix on hand (or prefer to skip the MSG that's in many kosher consomme powders), you can omit it. You may want to add an extra pinch or two of salt if you skip the soup powder, but taste the salad first—you may not miss it, especially after it has had a chance to marinate.  

Make It a Meal

This salad makes a nice side year round, but if you want to keep things Passover-friendly (or just gluten free), try serving it as an accent to this easy Apricot Lime Chicken, Potato, and Broccoli Sheet Pan Dinner. Vegetarian? Pair the salad with this Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette and an omelette. For a post meat-meal dessert, opt for these pareve Chocolate Hazelnut Stuffed Dates. If you stick to a vegetarian menu, enjoy some Gluten-Free Fudge Brownies (they contain butter, so are a kosher no-go after a chicken dinner.).

Recipe reprinted with permission from "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein, Mesorah Publications.

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