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Red cabbage slaw

November 16, 2011
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Serves 8

This colorful salad was sent in by Sara Meyers of Belmont, who wrote, “When my 85-year-old mother was growing up, my grandmother always made a purple cabbage and black walnut salad with a sour cream dressing as one of the Thanksgiving side dishes. I’m not sure what happened to that tradition, but it has been replaced with the following salad, which provides a nice counterpoint to some of the heavier foods and sauces.’’ She got the recipe from one of the “Kosher by Design’’ cookbooks about 10 years ago and has been making it ever since.

DRESSING

2  tablespoons red or white wine vinegar 

2  tablespoons light brown sugar 

 Salt and pepper, to taste 

1  clove garlic, finely chopped 

1  tablespoon orange juice 

1/4  cup canola oil 1. In a bowl, whisk the vinegar, sugar, salt, pepper, garlic, and orange juice.2. Gradually beat in the oil.

SALAD

1/3  cup pine nuts 

1  head red cabbage, quartered and very thinly sliced  

3  scallions, thinly sliced on a diagonal 

3  carrots, shredded 

1  Navel orange, skin and pith removed, cut into segments 

1  cup dried cranberries  

1. In a dry skillet over medium heat, toast the pine nuts, shaking the pan constantly, for 5 minutes. Leave to cool.

2. In a large bowl, combine the cabbage, scallions, carrots, orange, cranberries, and pine nuts. Toss well.

3. Pour the dressing over the mixture and toss again. Cover and refrigerate for at least 1 hour.

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