Cabbage and Carrot Salad With Cranberries, Mint and Almonds

Published on July 16, 2019

This is a very pretty salad with an interesting blend of flavors that I adapted from a “Coleslaw” recipe in a recent Fine Cooking magazine. I made several changes to the original recipe, i.e. white balsamic vinegar instead of lemon juice because it’s my favorite for sweet salad dressings. I used both green and red cabbage and a little radicchio for color. And the original recipe called for 1/2 teaspoon cumin and 1/8 teaspoon cayenne which I tried but I didn’t care for so decided to do something different. I changed the cumin and cayenne to 1/2 teaspoon cinnamon and was much happier. I also tried a 1/2 teaspoon of Garum Masala instead of the cinnamon and thought it was also blended well with the other flavors.

Cabbage and Carrot Salad With Cranberries, Mint and Almonds

Salad

Ingredients

Use any amount of each of the salad ingredients. The only thing I suggested was to go easy on the radicchio since it is very bitter. Make more or less dressing depending on the size of the salad.

Instructions

Arrange salad ingredients on a plate and sprinkle with dressing.

Dressing

Ingredients

Instructions

Measure ingredients into a salad dressing bottle or jar and shake until well blended.





Decorated with sliced radishes and Hakurei turnips.