Winter Confetti Salad

First, an update of the baked goods sales fund raising at the South Arm Christmas Craft Fair on 16Nov 2013. A total of CAD913 was raised for the Richmond Food Bank. A great thank you for all the volunteers that help to make it happened.

Michelle shared a recipe from her blog in the South Arm Older Adults Cooking Club.


The Winter Confetti Salad is much easier to make if you have a food processor to shred the cabbage. Otherwise, grate the carrots and slice the cabbage really thin.

This recipe makes a big batch. Keep the dressing separate until you are ready to serve. The Winter Confetti Salad will keep for a few days in the refrigerator.


  • 1/2 head of green cabbage
  • 1/2 head of red cabbage
  • 2 carrots
  • 1/4 cup chopped flat leaf parsley


  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons agave syrup or honey, or more to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • ground black pepper to taste


  • pumpkin seeds, sunflower seeds, dried cranberries or raisins




027Process cabbages in food processor with shredding disk. Use grating disk for carrots. Combine in a large bowl. Add chopped parsley.
034Combine dressing ingredients and whisk (or shake in a capped jar) until emulsified. Season to taste.

Use as much cabbage mixture and dressing as you desire. If it is prepared ahead of time, the white cabbage takes on a lovely pink hue.

046Topped with pumpkin seeds, sun flower seeds, dried cranberries or raisins if desired.

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