Early Cabbage and Cranberry Salad
recipe

A refreshing salad featuring shredded early cabbage and tart cranberries, lightly dressed with raspberry vinaigrette.
Preparation Time: 15 minutes
Serving Size: 4
Ingredients:
- 1 large early cabbage
- 200 g cranberries
- Raspberry vinaigrette (homemade or store-bought)
Instructions:
1. Shred the early cabbage to a desired coarseness.
2. Place the shredded cabbage in a bowl.
3. Rinse and drain the cranberries, then add them to the cabbage.
4. Pour raspberry vinaigrette over the salad and mix well.
5. Let the salad chill in the refrigerator for about 15-30 minutes before serving.
Nutritional Information (per serving):
Calories: 120
Protein: 2g
Carbohydrates: 28g
Fat: 1g
Fiber: 5g
Sugar: 6g

Reviews: 3.36 (1998 reviews) ★★★★★ share