Two-For-One Crispy Cabbage Salad

My mother enthusiastically told me about this delicious salad she tried — two-for-one and oh-so-pretty to present! I love the idea that you can use this for two different seudos during this hectic time of year, yet it looks fresh and different each time.

YIELDS 2 SALADS, EACH SERVES ABOUT 6

CABBAGE SLAW

• 1 8-oz (225-g) bag shredded red cabbage
• ¹⁄₂ cup shredded carrots
• 1 small yellow pepper, diced
• ¹⁄₂ cup dried cranberries

DRESSING

• 4 Tbsp oil
• 4 Tbsp sugar
• 3 Tbsp red wine vinegar
• 2 Tbsp water
• 1 tsp salt

LETTUCE SALAD

• 1 8-oz (225-g) bag romaine lettuce, shredded
• 1 mango, peeled and diced
• 1¹⁄₂–2 cups reserved slaw
• 1–1¹⁄₂ cups veggie sticks (such as Heaven and Earth’s salad topper)

1. For the slaw: Combine all ingredients in a mixing bowl.
2. Place dressing ingredients in a separate bowl and stir until well combined. Set aside a third of the dressing for the second salad. Pour remaining dressing into cabbage mixture and mix until fully coated. Allow to marinate for 1–2 hours.
3. For the lettuce salad: Place lettuce into a large, shallow salad bowl. Top with diced mango and reserved slaw. Sprinkle generously with veggie sticks. Drizzle with reserved dressing.

(Originally featured in Family Table, Issue 709)