Teresa's Recipes
Cabbage and Orange Salad
Experience a burst of Mediterranean sunshine with this vibrant Cabbage and Orange Salad. The crunchy green cabbage provides a fresh base, while zesty oranges add a touch of sweetness and acidity. Toasted almonds introduce a delightful crunch, and the red onion offers a subtle sharpness, beautifully balanced by a tangy dressing made with olive oil, orange juice, and apple cider vinegar. This salad is a celebration of fresh ingredients, perfect for brightening up any meal or enjoyed on its own as a refreshing light lunch. Historically, this salad reflects the Mediterranean's rich culinary tradition of incorporating seasonal produce, showcasing the region's commitment to healthy, flavorful eating.
Ingredients
- 4 cups, shredded Green cabbage
- 2, segmented Orange
- 1/2, thinly sliced Red onion
- 1/4 cup, chopped Fresh parsley
- 1/3 cup, roughly chopped Toasted almonds
- 1/4 cup Olive oil
- 2 tablespoons, freshly squeezed Orange juice
- 1 tablespoon Apple cider vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon, freshly ground Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 180
- Fat: 15g
- Carbs: 12g
- Protein: 4g
- Sodium: 200mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the shredded green cabbage, orange segments, thinly sliced red onion, chopped parsley, and toasted almonds.
- In a separate small bowl, whisk together the olive oil, orange juice, apple cider vinegar, salt, and black pepper until well combined to create a smooth dressing.
- Pour the dressing over the cabbage mixture and gently toss to coat all ingredients evenly.
- Allow the salad to sit for about 10 minutes to let the flavors meld beautifully.
- Serve chilled for the best flavor experience. Enjoy this refreshing salad as a side dish or a light lunch.
Tips
- For added flavor, consider including sliced avocado or diced apple for extra sweetness.
- Feel free to substitute the almonds with walnuts or sunflower seeds for a different texture.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve to maintain the crunchiness of the cabbage.