Purple Cabbage and Clementine Salad

Purple Cabbage salad courtesy of Devlyn’s Photostream (www.SomethingClever.net)

Just as the waning days of summer are winding down, my CSA delivered a cute little red cabbage. Raw and shredded and dressed with sweet clementines and currants makes for a perfect summer salad that is perfect for large crowds.

The peppy dressing does not cover up the beautiful bold colors of this salad. If you have a food processor with a shredding and slicing disc, this really couldn’t be easier to make. Without it it’s pretty east too, so don’t worry – as a sharp knife will suffice.
A colorful, crunchy purple cabbage salad that is accented with cranberries (or currants of your choice) and clementines, both of which are loaded with the disease-fighting antioxidants. It has a zesty, fresh personality and the citrusy dressing is quite a peppy blend, as well. This is one of my special occasion salads for large crowds; they always ask for more.
Serves 8


3 clementines
1 medium purple cabbage, shredded (about 6 cups) or 2 (16 ounce) package shredded purple cabbage
cup pine nuts
2 carrots, shredded
1 to 2 handfuls of dried cranberries, or to taste
cup chopped scallions
Clementine Dressing
4 tablespoons brown sugar
½ cup vegetable oil
4 tablespoons red wine vinegar
Reserved clementine juice
2 cloves garlic, crushed
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper


  1. Working over a bowl, peel the clementines, separate the segments and remove any white pith. Reserve any juice that falls into the bowl. Place the clementine segments, cabbage, pine nuts, carrots, cranberries, and scallions in a large salad bowl. Set aside.
  2. To make the dressing: in a cruet or jar with a lid, mix the brown sugar, oil, vinegar, juice, crushed garlic, salt and pepper. Close tightly and shake until all the ingredients are thoroughly combined.
  3. Pour the dressing over the salad, seal and toss to coat. Refrigerate For up to 1 hour before serving.