Gingered Cabbage-Beet Salad
Yield
10 servingsPrep
8 hrsCook
0 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red onion
diced |
|
| ⅓ | cup |
red wine vinegar
|
|
| ¼ | cup |
safflower oil
|
|
| ¼ | cup |
parsley leaves
minced |
|
| ¼ | cup |
crystallized ginger (candied)
|
*
|
| 15 | ounces |
pickled beets
drained & diced |
* |
| 2 | cups |
cherries
sweet red |
*
|
| 6 | cups |
red cabbage
shredded |
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red onion
diced |
|
| 79 | ml |
red wine vinegar
|
|
| 59 | ml |
safflower oil
|
|
| 59 | ml |
parsley leaves
minced |
|
| 59 | ml |
crystallized ginger (candied)
|
*
|
| 433.5 | ml/g |
pickled beets
drained & diced |
* |
| 473 | ml |
cherries
sweet red |
*
|
| 1.4 | l |
red cabbage
shredded |
|
| 1 | x |
parsley sprigs
|
*
|
Directions
Combine all ingredients except parsley sprigs.
Cover and refrigerate overnight or up to 2 days.
Garnish with the parsley sprigs and serve.
