|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.
- 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.
- 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.
- Pour the dressing over the salad, seal and toss to coat. Refrigerate For up to 1 hour before serving.