Gingered Cabbage Salad
40 servings (¾ cup)
Crediting:
¾ cup provides:
- ⅝ cup other vegetable and ⅛ cup fruit.
PrimeroEdge: SR109995
Ingredients
Gingered Cabbage Salad
| 4 lb Red cabbage |
| 2 lb Green cabbage |
| 4 each Apples |
| ¼ cup Lemon juice |
| ½ cup Olive oil |
| ½ cup Cider vinegar |
| 1 Tblsp Minced, peeled, fresh ginger |
| 1 Tblsp Honey |
| 1 Tblsp Dijon mustard |
| 1½ tsp Minced garlic |
| 1 tsp Kosher salt |
| ¼ tsp Ground black pepper |
| 2 cups Dried cranberries |
| 1 cup Sunflower seeds |
Gingered Cabbage Salad Directions
- Cut cabbage into 6 wedges each and remove core. Shred cabbage in a food processor fitted with a shredding disc, emptying it into a large bowl as it fills. Set aside.
- Core and peel apples; cut into 6 wedges. Thinly slice the apple wedges. Toss with lemon juice in a small bowl.
- Whisk oil, vinegar, ginger, honey, mustard, garlic, salt and pepper in a small bowl until well combined.
- Add the apples and lemon juice to the cabbage. Drizzle with the dressing and toss to coat. Add cranberries and toss again. Sprinkle with sunflower seeds. Cover and let stand for 15 minutes before serving. If preparing more than 30 minutes before service, refrigerate.
Notes
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
