Marinated Red Cabbage Carrot Salad with Pumpkin Seeds & Vanilla

Servings: 6

Author:

Side Dish Salads

American German

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Instructions

1 Place the red cabbage in a bowl.
2 In a small separate bowl, whisk together the brown sugar, 2 teaspoons salt, and
the apple cider vinegar.
3 Rub the mixture into the shredded red cabbage. Cover the bowl with plastic cling
film and place the bowl in the refrigerator for 30 minutes.
4 Place the pecans in a naked small skillet over medium heat and toast. Set aside.
5 In a separate bowl, whisk together the orange juice, mustard, honey, vanilla
extract, and olive oil.
6 Remove the cabbage from the refrigerator, drain the excess liquid, and toss with
the carrot strips, dried cranberries, and the toasted pecans to combine.
7 Pour the dressing over the top and toss to coat. Let stand for another 30
minutes at room temperature.
8 Season with salt and freshly ground pepper. Garnish with extra raw pecan and
dried cranberries and serve.