Purple Cabbage, Carrot, and Mandarin Salad

  • PrepTime: 20 Mins
  • CookTime: 0 Mins
  • TotalTime: 20 Mins


  1. For the Salad
  2. 16 ounces cabbage (purple, shredded)
  3. 1/3 cup scallions (chopped)
  4. 1/3 cup pine nuts
  5. 3 carrots (julienned, or 1 (8-ounce) bag shredded carrots)
  6. 1 (11-ounce) can mandarin oranges (reserving liquid)
  7. 1 to 2 handfuls dried cranberries (can be sweetened kind)
  8. For the Dressing
  9. 4 tablespoons brown sugar
  10. 1/2 teaspoon black pepper (freshly ground)
  11. 1/4 teaspoon salt (fine sea salt)
  12. 4 tablespoons red wine vinegar
  13. 1 tablespoon juice (from reserved mandarin orange liquid)
  14. 1/2 cup vegetable oil
  15. 1 teaspoon chicken consomme powder (parve)
  16. 1/2 teaspoon garlic powder


  1. Gather the ingredients.
  2. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large ziplock bag. Set aside.
  3. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed.
  4. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.


  1. If you don't have pareve chicken soup mix on hand (or prefer to skip the MSG that's in many kosher consomme powders), you can omit it. You may want to add an extra pinch or two of salt if you skip the soup powder, but taste the salad first -- you may not miss it, especially after it has had a chance to marinate.