Orange Cabbage Salad with citrus dressing

When I made this for the first time, I threw it together at the last minute for a potluck. While it turned out well, I was initially not that impressed. However, when I ate the left-overs the next day, oh my! I was blown away. In short, this is a fantastic make-ahead salad. Because cabbage does not wilt like regular lettuce, it really benefits from several hours of marinating to fully develop the flavors. The citrus dressing makes this salad taste especially bright and refreshing, complementing the savory cabbage and the sweet orange.

Ingredients (serves 8)img_20161214_115939

1/4 head of cabbage
1 large carrot
1 large orange (or 2 small)
1/2 cup craisins
1/2 cup walnuts


2-3 tbsps olive oil
1 tbsp balsamic vinegar
juice of 1/2 lemon
1/2 tsp salt
pinch of cayenne pepper, coriander, orange zest


Finely slice the cabbage and put in a bowl. Grate or shave the carrot and cut the orange into pieces. Finally, add the craisins and walnuts, reserving some for garnish. Mix together the ingredients for the dressing and pour over the salad. Toss until everything is evenly coated. For best flavor, cover and allow salad to marinate for a few hours in the refrigerator.

Variation with grapefruit

I’ve also made a modified version of this salad with grapefruit chunks and zest instead of orange. For this version, I like to add two stalks of chopped celery and omit the craisins and nuts.


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