Cabbage Carrot and Cranberry Salad Recipe
User Reviews
5
Cabbage Carrot and Cranberry Salad Recipe
Description
The recipe begins by preparing a marinade with water, salt, sugar, white vinegar, oil, and pressed garlic added off heat to prevent discoloration. Finely sliced cabbage and bell pepper strips are mixed with grated carrots and craisins (dried cranberries). The vegetables are packed tightly in a glass jar and submerged with the prepared marinade. The warm or slightly hot liquid speeds up the marinating process, which requires 4 to 5 hours in the refrigerator before serving.
Using a mandolin for slicing cabbage ensures even and thin pieces, contributing to the salad's crisp texture. The dried cranberries add occasional bursts of sweetness, balancing the tangy vinegar and savory garlic in the marinade. This salad suits as a refreshing accompaniment or a light side, providing vibrant colors and a mix of textures and flavors.
Ingredients
Salad Ingredients:
- 1 cabbage medium
- 1 bell pepper red, yellow, or orange, sliced into thin strips
- 2 carrot large or 3 medium
- 1/3 cup craisins dried cranberries
Marinade Ingredients:
- 2 cups water
- 1 Tbsp salt plus 1/2 teaspoon
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup sunflower vegetable or extra light olive oil (I used the olive oil)
- 2 garlic large cloves
Instructions
- Boil water and remove from heat. Off the heat, add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don't want to add garlic to boiling hot water or it will turn blue, that's why you add it last to the syrup and off the heat).
- Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine.
- Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It's perfectly ok if your syrup is still warm or even a little hot.
- Press your cabbage down tightly so it reaches syrup. Your salad won't need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours.
User Reviews
Overall Rating
5
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