Sunday, August 25, 2013

Jen's Cabbage, Cranberry and Almond Salad

I didn't have a title for this, so I made one up.  Isn't it clever?  Sometimes my creativity amazes even myself.  If you take Jen's name out, you pretty much have every ingredient in the salad in that title.  Jen makes this a lot for family get togethers and it is becoming a family favorite.  It is very easy, very summer-y and, oh so delicious!

Jen's Cabbage, Cranberry and Almond Salad
by: Jen

1 medium size head of cabbage (peel off the outer leaves first)
1 c. mayonaise
1/2 c. sugar
1 Tbsp. vinegar
1/2 c. cranberries
1/2 c. almonds

In a small bowl, using a wire whisk, stir together the mayo, sugar and vinegar.  Let it sit while you cut up your cabbage.  This will help the sugar dissolve before you pour it on your salad.  Rinse the cabbage.  Do you know how to cut up a cabbage?  Because I didn't.  Cut it off of the middle (like you would a pineapple). Then chop those sections in to bite sized pieces.  Toss together the cabbage, cranberries and almonds.  Stir in the sauce.  Stir it in a half at a time, and see if you think you need to add it all.  You don't want it too runny.  Keep it in the fridge until you are ready to serve it.  It is pretty and delicious!

1 comment:

  1. Actually, you shouldn't rinse the cabbage- it makes the salad soggy. Just strip off the outer layers & it should be fine!