Purple Cabbage & Carrot Sweet Slaw

I made this colorful slaw for a family get together. I loved the crunchy vegetables in a slightly sweet dressing.

Purple Cabbage & Carrot Sweet Slaw 
 serves 6-8, adapted from amee's savory dish

1/2 head purple cabbage, shredded
1/3 C scallions, chopped
1/3 C pine nuts 
3 carrots, julienned
2 10-oz cans mandarin oranges (save the juice)
2 handfuls dried cranberries 
4 Tbsp brown sugar 
1/2 tsp pepper 
1/4 tsp salt 
4 Tbsp apple cider vinegar 
1 Tbsp mandarin orange juice 
1/4 C vegetable oil
1 vegetable bouillon cube
1/2 tsp garlic powder

Combine the shredded cabbage, chopped carrots, pine nuts, scallions, cranberries, and mandarin oranges in a large bowl.

In a smaller bowl combine the brown sugar, pepper, salt, vinegar, mandarin orange juice, vegetable oil, vegetable bouillon cube and garlic powder. Whisk until well combined.

Pour the dressing over the salad and toss to coat. Refrigerate at least 1 hour before serving.

This is a great dish to bring to an event because it makes A LOT! I had more cabbage slaw than I knew what to do with. Good thing it was tasty!

I just signed up for Vegan MoFo! Anyone else participating and do you have any tips for me? This is my first year and I feel like I might be a little in over my head... :) 

Thanks for stopping by!