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Shredded Cabbage Salad with Warm Balsamic Dressing

Bored with plain old salads? All the contrast and awesome flavors are in this recipe; cool, crisp, tangy, sweet, and crunchie.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 1/4 cup dried cranberries or currants
  • 3 tablespoons balsamic vinegar
  • 6 cups thinly sliced green or red cabbage from about 1/2 medium head
  • 1 tablespoon extra-virgin olive oil plus a splash
  • 1 tablespoon finely chopped shallot
  • 1/2 cup whole almonds toasted, coarsely chopped
  • 1/4 cup chopped fresh Italian parsley

Method
 

  1. Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
  2. Place cabbage in large bowl; set aside. Heat a splash of olive oil in a smalll nonstick skillet over medium- high heat. Add shallot and sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
  3. Pour the mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.