This salad is made of purple, red and orange ingredients. It’s sweet and sour because of the Umeboshi plum vinegar and the sweet grapes and oranges.
Healthy red salad
This salad starts with red cabbage, orange slices, pickled beets and carrots. Onto that I add onion slices and homemade raisins that soaked in the beet juice for color. I finish it off with fresh baby bell pepper slices. The beets are marinated in orange juice and Umeboshi plum vinegar. I add a little ginger to my orange dream salad dressing and the sweet, creamy dressing is a perfect addition.
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Ingredients
- 1 Cup Pickled beets See notes to make your own.
- 1 Carrot
- 1 Cup Red Cabbage
- 1 Cup Seedless grapes Substitute raisins
- 2 Baby bell peppers
- 4 Slices Sweet onion like vidalia
- 2 Whole Oranges Sub kumquats
- 1/2 Cup Orange juice Or juice of one fresh orange
- 4 TBSP Umeboshi Plum vinegar
Orange Dream Dressing (See recipe_
- 1 TBSP Ginger
Instructions
- Put grapes on a sheet tray. Put in oven on 300 ° F for 1 hour. This can be cooked longer to dehydrate the grapes to your preference. This can be done ahead of time and the raisins will keep several weeks.
- Dice beets or cut into uniform bite sized pieces.
- Slice onion to yield 4 thin slices. Place in beet liquid.
- Divide beets among the four bowls placing them in the center of each.
- Shave the red cabbage into super into thin slices then cut across. Place on the sides of the salad bowls.
- Combine orange juice and vinegar and sprinkle the salads with the mixture.
- Peel and segment the oranges. Place oranges on top of the red cabbage.
- Peel and grate carrot. I use a peeler that makes long strands, then I cut the strands into 2" long pieces. Divide among the bowls.
- Top carrots with the pickled onion slices.
- Distribute raisins among the plates.
- Thinly slice the baby bell peppers. Distribute among the plates.
- Add ginger to the Orange Dream Salad Dressing and serve with the salads.
Notes
This is a Snap Pea Sheep recipe.
Use pickled beets or make your own. To make your own, peel beets. Dice or slice to your preference. Use gloves to avoid staining. Add to a large sauce pan and cover with 2 quarts of water. Add more water if necessary to cover the beets. Salt the water and set the saucepan on medium heat.
Once the beets are fork tender, place them and the juice in a jar with about 6 TBSP Umeboshi Plum Vinegar and 1/2 Tsp garlic. Taste the beet juice and add more vinegar, garlic or salt to your taste.Will store in the refrigerator for 6 to 8 weeks.
The vinegar should be very subtle in these beets. Adjust to your taste. You may substitute rice or champagne vinegar if you cannot fine Umeboshi plum.
I made my own raisins to avoid the sulfur used in dried fruits and to utilize some grapes that were getting too ripe. Any raisin, or even pineapple tidbits would work.
The oranges and a sweet component but kumquats or clementine segments could be used as well.
A good dollop of unsweetened coconut yogurt would be a welcome finish for this vibrant salad. 
