Red Cabbage Salad with Maple-Ginger Glazed Carrots and More: A Pressure Cooker Adventure
This vibrant red cabbage salad features sweet golden raisins, fresh parsley, and a tangy balsamic-honey vinaigrette. Pressure-cooked gently for a tender yet crisp texture, it's a bold and colorful side dish perfect for any day of the week.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 3 cups red cabbage finely shredded
- ½ red onion sliced thin
- 2 carrots julienned
- ¼ cup parsley roughly chopped
- ¼ cup golden raisins
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- salt and pepper to taste
Instructions
Instructions
- Combine cabbage, onion, carrots, parsley, and raisins in a large bowl.
- Whisk together mustard, honey, balsamic vinegar, and olive oil in a small bowl until emulsified.
- Pour dressing over vegetable mix, toss to coat evenly.
- Season with salt and pepper. Let rest 15 minutes for flavors to meld.
- Transfer to pressure cooker with lid sealed. Cook on high pressure for 15 minutes. Quick release, re-toss, and serve.
Notes
This salad can be made ahead and stored for up to 3 days. Flavors improve over time. For freshness, add raw shredded carrots or chopped nuts before serving leftovers.