Festive Cabbage Salad

From the cookbook Vegetarian Cooking by Crescent Publishers. The red cabbage is not only the main ingredient but is its own salad bowl!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  large red cabbage
• 1  small green bell pepper, de-seeded and diced
• 1⁄2 small pineapple, peeled and finely chopped or 1  cup  frozen pineapple chunks
• 2  oranges, peeled and segmented
• 6  green onions, thinly sliced
• 3  celery ribs, and leaves chopped
• 1⁄2 cup hazelnuts, toasted (can substitute almonds or walnuts)
• 1⁄2 cup adzuki beans, cooked, drained or 1⁄2 cup black beans or 1⁄2 cup  red beans

• Dressing

• 1⁄2 cup plain yogurt
• 1⁄4 cup mayonnaise
• 1  tablespoon  freshly squeezed  orange juice
•  salt & freshly ground black pepper

Directions

1. Remove any of the outer discolored or tough leaves from the cabbage.
2. Trim the base of the cabbage head so that the cabbage will stand upright then cut about a quarter off the top.
3. Mix together well the dressing ingredients. Season with salt and pepper to taste.
4. Using a sharp knife, scoop out the inside of the cabbage leaving about 1/4 inch for the shell. Set aside.
5. Shred the remaining cabbage finely. Put the shredded cabbage into a large bowl along with the bell pepper, pineapple, orange segments, green onions, celery and leaves, nuts and beans.
6. Carefully fold in the dressing with the cabbage mixture.
7. Put the salad mixture into the prepared cabbage shell and garnish with fresh parsley if desired.
8. Cover and chill for 1 hour.