Recipe Corner: Red Cabbage and Carrot Salad with Cranberries



8-9 cups red cabbage, shredded

1/2 medium red onion, sliced thinly

1 large carrot, shredded

1 cup dried sweetened cranberries, dried tart cherries or golden raisins

1 cup packed finely chopped flat-leaf parsley

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2 cloves garlic, minced

4-5 green onions, thinly sliced or diced

Kosher salt and coarse black pepper

1 tablespoon sugar

Olive oil, fresh lemon juice, red wine or balsamic vinegar (or choice of dressing)

3/4 cup candied walnuts or coarsely chopped pecans or almonds

Crumbled gorgonzola or blue cheese (optional)

Fresh sliced avocado (optional)



Place cabbage, red onions, carrots, cranberries, parsley, garlic, green onions and sugar in a bowl and toss until all ingredients are combined.

Add olive oil and lemon juice (or choice of dressing) and season with salt and pepper.  Sprinkle with nuts and cheese and garnish with sliced avocado, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

Note: This salad may be prepared a day ahead of time (without the dressing), covered and chilled overnight.  Chopped fresh spinach or kale may be added to this salad.  Toss with dressing and add seasonings when ready to serve.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at

Serves 6.


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