Monday, January 23, 2012

Cabbage Salad with Orange Vinaigrette

Every January the urge to eat fresh green things reappears after a December of baked goods and clementine oranges. But, it being winter, I don't crave delicate greens, I want crunch and sass and a sharp dressing. I repeatedly reach for cabbage.
Here are some past recipes:
Lemon and Parmesan Cabbage Salad
Sweet and Sour Red Cabbage
Rainbow Slaw
Four Flavors Cabbage Slaw

Today I forgot to take a photo of the finished salad, and the leftovers were a little less picturesque but probably more tasty. I added red onion for a pop of color, but did a quick pickle with a splash of vinegar and orange juice.

As is my mantra these days, this salad is a great make ahead to do during, say, someone's nap. It will be ready to go by dinner.

Cabbage Salad with Orange Vinaigrette
1/2 head green cabbage, thinly sliced
1 or 2 navel oranges, sliced (See easy way to slice here)
1/4 red onion, thinly sliced

1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon salt
2 tablespoons olive oil

1. In a small bowl or cup toss red onions with 1 tablespoon of the orange juice and the vinegar. Let rest at least 20 minutes. Stir once in a while.
2. Toss cabbage and oranges into a salad bowl.
3. When red onions are soft, remove and sprinkle over cabbage. In the same cup the quick pickles were made in whisk in the rest of the OJ, salt and olive oil.
4. Toss salad together. Can eat immediately or rest as long as needed. It will wilt over time, the texture will change. Toss before serving.

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