This uniquely scrumptious salad is a nice change from coleslaw, and it's very pretty as well! It's the perfect blend of crunchy, tart and sweet.
2 1/2 cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1 green onion, chopped
1/4 cup sweetened, dried cranberries
1/4 cup pine nuts
1/3 cup canola oil
1/4 cup vinegar
1 tablespoon white sugar
2 pinches salt
Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved
Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.