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
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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.
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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.
I wanted to love this, but I ended up having to make some changes. Doubled the dried cranberries and added cut-up scallion greens. Used white pepper instead of black. I followed advice from several people in the comment section and upped the vinegar. I also mixed everything together except the apple and the almonds and let it marinate for a couple of hours before serving.
Flavor is amazing and the combination works great - the almonds are a must. I made this salad for 2. Using Cara Cara Orange, I only needed a half an orange so I added segments of the other half to the salad and eliminated the cranberries. I found the apple slices to be beautiful to look at but impractical to eat with the chopped cabbage. Worked better for us when I cut the apple slices up.
Delicious, simple salad. I used walnuts & dried blueberries and they were an excellent substitute for cranberries/almonds. I added some lemon juice for additional tartness.