canola and soybean and palm oil -> en:canola and soybean and palm oil - percent_min: 0 - percent_max: 33.3333333333333.sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50.riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20.
thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25.niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50.wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 100.Wheat flour ( wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, canola and soybean and palm oil, whole grain oats, high fructose corn syrup, raisin paste, raisins, corn syrup, contains 2% and less of ( eggs), salt, baking soda, whey, spice, natural and artificial flavors, caramel color, soy lecithin ( emulsifier) If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.If you make this with real currants, let me know how it tastes (and where you found them!).You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
This recipe really calles for miniature raisins, so the regular-sized ones would be a good substitute. The currants I bought at Whole Foods were indeed labeled “zante”, but sometimes you won’t find this distinction at all, leaving you to guess if you’re purchasing real, tart currants, or sweet miniature raisins. You’re most likely going to find something called “Zante Currants”, which is just a variety of small seedless grape made into raisins. Some are tart and thin, some are sweet and thick, so adjust the dressing as needed to suit the vinegar you have. I’ve found that balsamic vinegars vary drastically in flavor. Slowly drizzle the oil in while whisking to emulsify. Whisk all the dressing ingredients together save for the oil. I did about 2 handfuls of almonds and 1 handful or so of currants after I cut the carrot/cabbage mixture down by half. This makes a lot, I put half of it in a 1 gallon ziplock bag for the next day since there was only two of us eating it.Īdd currants and almonds in whatever amounts please you. Toss cabbage and carrots together in a large bowl. Process through the slicing disc of your food processor, or slice thinly to make strips. Quarter the cabbage, and cut out the thick white cores on each piece. Trim off a small amount of the bottom of the cabbage, where the stem was. Purple Cabbage Salad with Currants, Carrots, and Almondsġ Small Head Purple Cabbage, about the size of a softballĭressing (Makes enough for two large-ish servings) A sharp knife and hand held grater will suffice. Without it it’s pretty east too, so don’t worry. If you have a food processor with a shredding and slicing disc, this really couldn’t be easier to make. The dressing is quite peppy – you really only need just enough to coat everything, which is nice because it won’t cover up the beautiful colors of this salad. I’m happy with this salad since it’s pretty, easy and tasty, my favorite combination of adjectives when it comes to food. We don’t buy cabbage often, so when Stewart came home from the store with a small head of the purple variety, I wasn’t quite sure what to do with it. I’m sure cooked cabbage has its merits, but this is how I like it best, raw and shredded.
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