Gingered Cabbage Salad

Food Service Version

Yield

120 1/4 cup servings

Ingredients

​​6 lbs cabbage
4 apples
¼ cup lemon juice
½ cup olive oil
½ cup apple cider vinegar
1 Tbsp fresh ginger, peeled and minced
1 Tbsp honey
1 Tbsp dijon mustard
 ½ tsp garlic, minced
1 tsp salt
¼ tsp pepper
2 cup dried cranberries
1 cup sunflower seeds

Directions

1. Remove cores and shred cabbage.
2. Core and thinly slice apples, and toss with lemon juice to prevent browning.
3. In a small bowl, whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well combined.
4. In a large bowl, combine cabbage and apples. Drizzle with dressing and toss to coat. Add cranberries and sunflower seeds, mixing again to combine. ​

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Home Version

Yield

~6 servings

Ingredients

½ cabbage, cored and shredded
1 apple, thinly sliced
2 Tbsp lemon juice
3 Tbsp olive oil
3 Tbsp apple cider vinegar
½ tsp minced fresh ginger
½ tsp honey
½ tsp dijon mustard
⅛ tsp garlic, minced
½ cup dried cranberries
¼ cup sunflower seeds
Salt and pepper, to taste

Directions

1. Remove cores and shred cabbage.
2. Core and thinly slice apples, and toss with lemon juice to prevent browning.
3. In a small bowl, whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well combined.
4. In a large bowl, combine cabbage and apples. Drizzle with dressing and toss to coat. Add cranberries and sunflower seeds, mixing again to combine. ​

​Source: New School Cuisine

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