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.
Delicious easy to make colorful crunchy salad. Nice mild kick from the red pepper. Orange in the vinaigrette paired well. Guests gave many compliments.
Easy and delicious, and leftovers kept well refrigerated in ziploc bags for several days! The recipe states that it yields 4-6 servings, but I would say that is 4-6 entree-sized servings - if you are serving as a side salad, it probably yields 8-10 servings.
This was rather delicious. I only had 1 orange so I added 1 lime and its zest.I also threw in a few clementines for color contrast and substituted dried cherries for cranberries and a handful of golden raisins for even more color. Finally, I subbed gochugaru pepper flakes to keep it mild. Will add this to the rotation of salads.
This was a very boring salad. Even after reading the comments and adjusting accordingly, I was underwhelmed. I’m not sure how it has 5 stars. Like others suggested, I used shredded cabbage. I used apple cider vinegar (about 1/2 cup) and it had a good flavor with the other ingredients. I tripled the amount of almonds and cranberries just to get some more flavor. I have a lot leftover because it wasn’t very popular (this makes at least 12 servings) and I think I’m going to add goat cheese to the rest. I won’t be making this recipe again. Really disappointing.