Comments on: Purple Cabbage Salad with Currants, Carrots, and Almonds

By: TLK

TLK — Sat, 23 Jan 2010 20:32:20 +0000

Alix: I’ve seen another purple cabbage salad recipe that used toasted sesame seeds, so maybe that would make a good substitute for those with nut allergies.

I’m going to try this recipe with dried cranberries instead of currants (just because I have them). I understood “currants” to be dried red or black currants, which grow in clusters on shrubs. Fresh red currants tend to be more sour than the black ones. Black currants are the flavour known as “cassis” in Europe. I’ve never heard of zante currants, but if the package only lists “currants” as the ingredients, who knows?

By: Angelsea

Angelsea — Sat, 07 Nov 2009 05:45:54 +0000

This was *sooo* delicious, the vinaigrette especially! I replaced the currents with dried cranberries and added some thinly shaved Gala apple – yum! :D

By: Elaine

Elaine — Mon, 12 Oct 2009 16:17:23 +0000

Alix,

I was thinking of replacing the almonds with croutons, or maybe some kind of nut-free granola? Jicama would be very nice but not as much protein.

By: Okonomiyaki (or what to do with left-over cabbage) «

Okonomiyaki (or what to do with left-over cabbage) « — Sat, 08 Aug 2009 16:58:11 +0000

[...] a red cabbage salad with apples, raisins and peanuts which was an adaptation of a combination of a recipe from veganyumyum and 101cookbooks (shown in photo, [...]

By: Filipa

Filipa — Mon, 03 Aug 2009 22:01:40 +0000

I’ve only tried redcurrants and i can tell you they taste nothing like raisins, they are super bitter and for many people unedible because of it.
Honestly in my country, Portugal, they mostly sell to make alcoholic drinks and that’s it.

By: Katie

Katie — Fri, 29 May 2009 21:55:13 +0000

I made this for Memorial Day, and it was fabulous!! I loved the contrast of crunchy/chewy and sweet/savory.

By: Alix

Alix — Thu, 23 Apr 2009 17:06:51 +0000

Does anyone have any suggestions of what I could replace the almonds with? I’m deathly allergic to tree nuts, but I’d want to keep the protein that would be included by using them.

Or at least to keep the texture and add some flavor.

By: Andrea Dude

Andrea Dude — Tue, 07 Apr 2009 21:54:04 +0000

This was delicious! I’ve passed it on to my friends and they’ve loved it too. I used craisins and olive oil (EVOO) in place. My husband doesn’t like vinegar and he ate it! Thanks!

By: Growing Carrots

Growing Carrots — Wed, 25 Feb 2009 16:40:41 +0000

[...] comment on purple cabbage salad with currants, carrots, and … – this is possibly the best salad i’ve ever eaten. it’s now my summertime staple for potlucks and picnics – easy, fast, cheap! – and, although the flavors meld differently as it sits in the refrigerator from day-to-day, there’s never a … Share and Enjoy: [...]

By: f.lynd

f.lynd — Mon, 09 Jun 2008 15:48:24 +0000

This is possibly the best salad I’ve ever eaten. It’s now my summertime staple for potlucks and picnics – easy, fast, cheap! – and, although the flavors meld differently as it sits in the refrigerator from day-to-day, there’s never a time when it tastes bad, or even — “Hmm – this was yummier yesterday”.

Awesome.