Cabbage and Cranberry Salad
Remember that cabbage that I bought last week but never used? No? Oh, well, I had a cabbage in my fridge that needed to be used up this week, so I decided to make a salad, similar in fashion to this Vinaigrette Slaw with Feta, but using things I had on hand. I rummaged through my pantry and found some dried cranberries and sunflower seeds, and this Cabbage and Cranberry Salad was born.
Thankfully, I had one 2oz. cube of feta left in my freezer and I was happy to use it for this salad. The salty feta gives nice contrast to the sweet cranberries, and adds that pop of flavor that you need with an all cabbage salad like this. Because this salad is a little on the sweeter side, I bought a champagne vinaigrette (Girards) to use as the dressing. Champagne vinaigrette is light, tangy, and doesn’t over power the feta or cranberries. The sunflower seeds add a slightly nutty flavor and a lot of crunchy texture. Despite being a “leftovers” salad, this really hit the mark. I’m definitely getting my vegetable intake this week! :D
I <3 colorful food!
Cabbage and Cranberry Salad
Ingredients
- 1/2 head purple cabbage ($0.99)
- 1/3 cup dried cranberries ($0.51)
- 1/4 cup sunflower seeds ($0.30)
- 2 oz. feta, crumbled ($1.12)
- 1/4 cup champagne vinaigrette ($0.58)
Instructions
- Thinly slice or shred the cabbage.
- Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing. Eat immediately or refrigerate until ready to eat.
Notes
Cabbage and Cranberry Salad
Step by Step Photos
What steps? Just put it all in a bowl…
J/K
Thinly slice or shred 1/2 of a purple cabbage. Place it in a large bowl with 1/3 cup dried cranberries, 1/4 cup sunflower seeds, and 2oz. crumbled feta.
Add about 1/4 cup champagne vinaigrete.
Then stir it up until everything is coated in dressing (add more if needed). Serve it right away or refrigerate it until you’re ready to eat. This is one of those few salads that get better with a little time in the fridge. The dressing softens the cabbage just a bit and all the flavors blend together beautifully.
Hint: if you’re getting paid by Girards, it’s best just to say so rather than inundating us with subtle tips to use a particular brand. You never used to do this – you would have given us a recipe to make the champagne vinaigrette ourselves. I’ve loved your blog for years and have wholeheartedly recommended it, but this sort of thing gives me pause. I recognize you need to make money, but please disclose when you’re advertising- otherwise it feels sleazy.
I am not getting paid by Girards and I have no business relationship with them. I actually like this dressing a lot and sometimes I use store bought dressing because it’s easier and the same price (or less expensive) than buying the individual ingredients. If I do a sponsored post, it will be stated clearly and up front because that is the law.
Really great use of leftover red cabbage! Very tasty and filling!
Any substitute for the champagne vinaigrete?
I think that’s the best option for this salad because it’s light and tangy, but you might be okay with a non-creamy Caesar dressing.
packs well for those who work nights and need a hearty evening lunch. Tastes and looks like some woman cared a lot about how it looked and tasted to bring up the meal a couple of notches since it is alongside a sandwich.
This was simply delicious and so, so easy! I found a great recipe online for the champagne vinaigrete. Served this with mango chicken and rice . . . perfection!!
Wow, must be the season for red cabbage salads! Deb posted one recently as well. http://smittenkitchen.com/blog/2015/11/date-feta-and-red-cabbage-salad/
I love how hearty cabbage is – we eat it year round.
This looks wonderful! I have a question about the vinaigrette. The link shows the cost to be $4.53 per 12 oz bottle. The cost would therefore by $1.51 for this recipe.
That is the cost if you buy it online (I just wanted to show a link for it so people could see what it was), but if you buy it in a store it’s much less expensive.
Thanks, I’ll look for it. I never have bought champagne vinegar itself, though I realize it’s just right for many things.
I’m going to try this with green cabbage- I think the color contrast will be nice
Can you freeze cheese to use in a salad? I always read that if you freeze cheese you should only use it for cooking
Yes, you absolutely can. :) I freeze cheese and use it for just about anything. I don’t find much of a difference in cheese once it’s frozen/thawed, but I’ve heard that it tends to be more “crumbly”. So, the only thing it probably wouldn’t be ideal for is slicing.
You can put feta in the freezer? Oh, I will never be without feta again!
I know, right? Best discovery ever. :)
Can you freeze bleu cheese, too?
Probably. :) I don’t see any reason why it wouldn’t work, but I haven’t tried blue cheese before.
Wow, I was looking forward to see what you do with the cabbage! This salad blows my mind. I’ll definitely do the same with my cabbage. Are the sunflower seeds toasted?
Nope, they’re raw/unsalated. I’m sure toasted/salted would be pretty good too, though. I don’t think the salt would be too much since there aren’t many seeds in there.
I love how short and simple this recipe is. The colors looks gorgeous! I have a 3 pound bag of craisins, and this salad looks like a great way to use them up.
Oooh, yes, that would be awesome!
This recipe just got placed on the Thanksgiving dinner menu! Thank you!
I was thinking the same thing!