Wilted Red Cabbage Salad Recipe

Oil-and-vinegar dressing tossed with wilted cabbage, almonds, Parmesan cheese and mandarin oranges.
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  • 1/4 cup oil
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium head red cabbage, finely shredded, divided
  • ground black pepper to taste
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 green onion, sliced (white part only)
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon curry powder
  • 1 teaspoon honey
  • 1 tablespoon Lite Soy Sauce
  • 3 tablespoons white wine vinegar
  • 1/4 cup slivered almonds, lightly toasted
  • Mix oil, vinegar, soy sauce, honey, curry powder and crushed red pepper in small bowl until well blended. Stir in onions, parsley and salt. Season with black pepper to taste.
  • Heat large skillet or wok over medium-high heat. Add 2 tablespoons of the oil mixture and half of the cabbage. Cook and stir 2 minutes, or until cabbage is wilted. (Do not overcook.) Place in large serving bowl. Repeat with 2 tablespoons of the remaining oil mixture and the remaining cabbage.
  • Add remaining oil mixture; toss to coat. Gently stir in oranges, cheese and almonds.
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