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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
Cuisine Vegan
Servings 4 servings

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

Instructions
 

  • 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.
  • 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.
  • 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.