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Cabbage Fruit Salad Recipe

Cabbage Fruit Salad Recipe photo by Taste of Home

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This salad goes well with all meats—it's especially good at barbecues—and fish. I recently served it at the Prayer Brunch of our local women's club. After 55 years of marriage, I'm a wife, mother, grandmother and great-grandmother doing the things I like to do...and cooking's on top of that list!

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Cabbage Fruit Salad Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

Ingredients

4 cups shredded cabbage
2 medium oranges, peeled and cut into bite-size pieces
2 medium red apples, chopped
1 cup seedless red grape halves
1/4 cup dried currants
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup chopped pecans, toasted

Directions

In a large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine the mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 228 calories, 17 g fat (2 g saturated fat), 6 mg cholesterol, 123 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Cabbage Fruit Salad in Country Woman September/October 1994, p33

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Reviewed on Dec. 25, 2012 by lansingmichigan

OOO, This was horrible. I followed the exact recipe. It was horrible, nobody wanted any. However, the recipe titled, 'Compnay Vegetables Casserole' went very fast, everyone loved it!