Purple Salad Recipes

PURPLE CABBAGE SALAD

Purple Cabbage Salad image

This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!

Provided by z100hr

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1 green onion, chopped
¼ cup sweetened dried cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 tablespoon white sugar
2 pinches salt

Steps:

Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 20.9 g, Fat 23.1 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 16.3 mg, Sugar 17.3 g

NORTHWOODS INN PURPLE CABBAGE SALAD

Northwoods Inn Purple Cabbage Salad image

The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!

Provided by Aussie-In-California

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
1/2 cup red wine vinegar, plus
2 tablespoons red wine vinegar
3 tablespoons sugar
salt
1 teaspoon seasoning salt, such as Lawry's
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 head red cabbage, very thinly sliced

Steps:

Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE

Purple and Green Kale Salad with Lemon Anchovy Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
1 bunch purple or red kale, stems removed
1 bunch lacinato kale, stems removed
1 oil-packed anchovy fillet, minced
1 clove garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan
Torn fresh purple basil leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

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