Purple cabbage salad with carrots, almonds, and raisins

Ok, we've finally come to the last salad that I made for Memorial Day (but don't worry, dessert is still to come!). With potato salad already on the menu, I didn't want to make a traditional slaw, but couldn't pass up the chance to have cabbage.

Purple cabbage salad with carrots, almonds, and raisins (adapted from Vegan Yum Yum)

1 head purple cabbage, chopped into small shreds

4 large carrots, grated

1 cup raisins

1 cup sliced almonds

2 Tbsp balsamic vinegar

1/4 cup rice vinegar

2 Tbsp water

pinch of salt

1 Tbsp honey (or agave nectar)

3 Tbsp olive oil

Combine cabbage, carrots, raisins, and almonds in a large bowl. Mix remaining ingredients together in a small bowl, adjust dressing ingredients to taste, and toss with cabbage mixture. If you need to make this in advance, leave out almonds and add them just before serving. Serves 6-8.

This was definitely my favorite of the Memorial Day salads. The potato salad was light and had a great potato flavor, the bean salad was colorful and summery, and the cantaloupe and mozzarella salad was different and delicious, but this had a great mix of sweet and savory, as well as crunchy and chewy (and it included cabbage!). I have to give much of the credit for this salad to my mom because she chopped the cabbage. I generally don't have much patience when it comes to chopping cabbage for slaws, and I end up with huge chunks (take my Chinese cabbage salad, for example). That's not necessarily a bad thing, but it tends to look much nicer and is far easier to eat when it's in these small perfect shreds. The colors of this salad were beautiful, too, and it made for an even more exciting meal. I will definitely be making this salad again!