Red Cabbage Salad With Orange Vinaigrette
Updated November 11, 2024
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large oranges
⅓ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
½ to 1 teaspoon crushed red pepper
Salt and pepper
1 (2¼-pound) red cabbage, cored
2 crisp medium apples, halved and cored
1 cup parsley leaves (some tender stems are okay too)
⅓ cup roasted, salted almonds, chopped
⅓ cup dried cranberries
Nutritional analysis per serving (4 to 6 servings)
42 grams carbs; 311 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 9 grams fiber; 801 milligrams sodium; 5 grams protein; 28 grams sugar
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.
Love the bright flavor! I cut the recipe in half, used a juicy heirloom orange and Cosmic Crisp apple. The only ingredient I didn’t have was dried cranberries, but I always have dried cherries on hand, so in they went! I think it makes a difference to use high quality ingredients when there are so few going into the dish (and it’s raw).
Great salad for winter and spring before summer fruits and veggies are ripe. I added more vinegar per other commenters' suggestions. Also used smoked almonds just because it's what I had on hand. That added an interesting contrast in a pretty sweet dish. Will be making this often!
The bold and tangy flavors of this salad delighted my tastebuds. Just yum! I loved its crunchiness, but will slice the cabbage lengthwise, cole slaw style, next time as I agree with comments about the jaw workout. I also think the cabbage will lay on the fork more easily/elegantly with the thinly slices apple quarters and make it easier to eat. The cabbage head I had was on the small side so I halved the recipe using the lower portion of red pepper flakes and a cosmic crisp apple (perfect!) spritzed with some fresh lemon juice to further retard browning (adding a bracing tartness, too). My almonds were roasted and unsalted and I subbed in raisins for a lack of cranberries. Finished it off with a sprinkle of sea salt with flower petals (“granito con flores”) — a delicious Sal de Ibiza. Delicious!! Will make again.