This is a very easy, attractive, and delicious make-ahead salad for
winter holiday meals. A blender makes the vinaigrette in a jiffy.
Makes 8 servings
3/4 cup fat-free oil
substitute (1 cup cold water, 1 tablespoon low-sodium vegetarian broth
powder, and 2 teaspoons cornstarch)
1/2 cup orange juice
1/3 cup chopped fresh or frozen cranberries
2 tablespoons red wine vinegar
1 1/2 tablespoons chopped chives or scallion
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon agave
1 large clove garlic, crushed
1 tablespoon salt
freshly ground black pepper, to taste
1 1/2 pounds red cabbage, thinly sliced (about 5 cups)
3/4 cup fresh or frozen cranberries
2 crisp sweet apples
For the vinaigrette: Blend the oil substitute, orange juice,
cranberries, wine vinegar, chives or scallion, balsamic vinegar, lemon
juice, agave, garlic, salt, and pepper in a blender. If making ahead,
transfer to a covered container and refrigerate.
For the salad: Combine the cabbage, cranberries, and vinaigrette in a
medium salad bowl and toss gently. Cover and refrigerate for at least 2
hours to allow the flavors to blend. When ready to serve, slice the
apples (with peel), add to the salad, and toss well.
Per serving (1/8 recipe): calories: 70; fat: 0.5 g; calories from
fat: 2%; cholesterol: 0 mg; protein: 1 g; carbohydrates: 18 g; sugar:
11 g; fiber: 3 g; sodium: 251 mg
Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.