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ORIENTAL CABBAGE AND CRANBERRY SALAD RECIPE
Wendy Zitzman
4.67
from
6
votes
Fresh, light, crunchy ad bursting with flavor, this delicious salad recipe is not only easy, but very tasty. It’s a pretty basic side dish recipe that takes just minutes to prepare and works well with a variety of main courses.
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Prep Time
Prep Time
5
minutes
mins
Servings
Servings
6
servings
Calories
Calories
56
kcal
Ingredients
1x
2x
3x
1
12-16 oz
package shredded cabbage
4
scallions
-
(thinly sliced)
1
tbsp
toasted sesame oil
¼
cup
reduced sodium soy sauce
1
tbsp
rice vinegar
1
tbsp
sugar
⅓
cup
dried cranberries
sprinkle of sesame seeds
-
(optional garnish)
Instructions
In a small bowl, whisk together the oil, soy sauce, vinegar and sugar.
In a large bowl combine cabbage, scallions, and cranberries. Pour dressing over everything, and toss well.
Cover and refrigerate for at 1-3 hours before serving. Toss again just before serving. Garnish with optional sesame seeds.
Notes
The entire recipe makes 6 servings
The serving size is about 3/4 cup
Nutrition
Calories:
56
kcal
(3%)
Carbohydrates:
7.5
g
(3%)
Protein:
1.5
g
(3%)
Fat:
2.4
g
(4%)
Saturated Fat:
0.3
g
(2%)
Cholesterol:
0
mg
Sodium:
366
mg
(16%)
Potassium:
154
mg
(4%)
Fiber:
2
g
(8%)
Sugar:
4.4
g
(5%)
Calcium:
30
mg
(3%)
Iron:
0.7
mg
(4%)
Course
Course:
Salad Recipes
Cuisine
Cuisine:
Asian Recipes
Diet
Diet:
Kosher Recipes
,
Low Fat Recipes
,
Vegan Recipes
,
Vegetarian Recipes
Main Ingredient
Main Ingredient:
Cabbage Recipes
Seasonal Recipes
Seasonal Recipes:
Fall Recipes
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