What’s Cooking with Melissa?

Lately some days have been so hot that it’s hard to think about cooking a large dinner. Even if I cook the main dish I like to make cold salads for side dishes. This week I’d like to share a recipe that is one of my favorites, Cabbage Salad. Hope you enjoy it!

 

Cabbage Salad

1 10 oz. can mandarin oranges, drained

1 14 oz. bag coleslaw

1/3 cup red onion, chopped small

1/4 cup dried cranberries

1/4 cup sunflower seeds

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 1/2-2 tbsp. sugar

1/8 tsp. black pepper

1/4 tsp. salt

 

Put mandarin oranges, coleslaw mix, red onion, dried cranberries and sunflower seeds in a large bowl. Set aside. In a small bowl mix together balsamic vinegar, extra virgin olive oil, sugar, black pepper and salt. Pour dressing over top salad and toss to coat. Refrigerate for several hours before serving. Stir before serving. (I like to stir a couple of times while it’s in the refrigerator “marinating.”)

 

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