Red Cabbage Salad With Orange Vinaigrette
Updated Nov. 12, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large oranges
- ⅓cup olive oil
- 2tablespoons red wine vinegar
- 1tablespoon honey
- ½ to 1teaspoon crushed red pepper
- Salt and pepper
- 1(2¼-pound) red cabbage, cored
- 2crisp medium apples, halved and cored
- 1cup parsley leaves (some tender stems are okay too)
- ⅓cup roasted, salted almonds, chopped
- ⅓cup dried cranberries
Nutritional analysis per serving (6 servings)
300 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 27 grams sugars; 5 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Zest both oranges and juice one of them (you’ll have about 2 tablespoons zest and ⅓ cup juice). In a large bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey and red pepper and then season with salt and pepper to taste.
- Step 2
Chop the cabbage into medium bite-sized pieces and place in the vinaigrette bowl. Cut the apple into thin slices and add to the bowl along with the parsley, almonds and cranberries. Season with salt and pepper, toss very well and serve.
- You can make up to 4 hours in advance, but the apples will lose a bit of their vibrant glow. Just toss in the parsley right before you serve to preserve freshness.
Private Notes
Comments
I think the flavor profile is pretty good, though the orange is too subtle to me. I think I'd prefer it a bit tarter so next time I'll up the red wine vinegar or juice a lime. Feels very substantial.
Lovely change of pace to salad rotation but agree with others about needing more acidity. Next time will bump up the vinegar and maybe salt and omit the honey. Found it plenty sweet with the orange juice. Also used pre-shredded red cabbage from the store--big timesaver.
One way to increase the orange flavor in the dressing is to add a dollop of orange juice concentrate to it. Orange juice made from concentrate may be unpleasant to drink, but orange juice concentrate is a great cooking/baking ingredient. If you use it here, you may need to increase the amount of vinegar in the recipe since it is pretty sweet.
After reading comments of this recipe lacking orange flavor, I decided to squeeze both oranges and reduce what was 1 cup juice down to 1/3 cup. The resulting dressing had a nice amount of orange flavor but still lacked acidity. With the addition of a healthy glug of apple cider vinegar, this salad turned out wonderfully and was a hit for my company. I tossed the dressing with the cabbage about 7 hours ahead of time and stirred in everything else just before serving. I tasted the dressed cabbage several times throughout the day just to see how the flavors would evolve and I think that around 3-7 hours was its peak. I found leftovers the next day to be unimpressive; un-crunchy apples, soft nuts, flavorless parsley—literally nothing inspiring to me.
Not enough flavor. Too much cabbage.
I doubled the red wine vinegar and added 1 tsp Dijon mustard. Used toasted and salted pecans because they were in the pantry. Fantastic!