Cabbage Orange Salad

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Ingredients
Instructions
Nutrition

Unfortunately, the incoming Obama administration has potentially failed those of us that want to see a food revolution.  Tom Vilsack, Governor of Iowa (and a good friend of multinational food corporations such as Monsanto) has been nominated Secretary of Agriculture.  Rather than the promised change, we are facing more of the same.  This is a problem.

To block confirmation of Vilsack, you can sign this online petition coordinated by the Organic Consumers Association.  It will be sent to the President elect’s office as well as your senators and has already received more than 20,000 online participants.  Take a second to sign and remember –yes we can!

On another note, way back when, around Thanksgiving I asked what dishes you would like to see more of up here.  That question really got me thinking, what do I actually want to be preparing and eating?  Well, ever since I asked myself that question I have been on a vegetable kick.

During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes.  The salad below is one of our favorites.  Easy to make, full of satisfying flavors and a burst of gorgeous color, it’s the perfect dish for any winter table.

Ingredients
Serves:
4
Print Recipe
  • ½ head purple cabbage
  • 1 inch orange, peeled and sliced into ½ segments
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • dash chili powder
Instructions
  1. Slice the cabbage as thinly as possible
  2. Place cabbage in a large salad bowl, add the orange segments
  3. Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder
  4. Serve

This simple yet stunningly colorful make ahead dish tastes even better the next day after the flavors have marinated and blended together.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

25 responses to “Cabbage Orange Salad”

  1. Shalom Elana! Greetings and a big chag sameach to you and your family. We are in Israel for Sukkot and enjoying every minute of it. It is amazing here. Every porch, patio, garden, driveway, front yard, back yard, side yard, balcony has a succah on it. Some of course, are larger or more decorated and others are simpler yet it does the job. All meals are eaten in the succah, and a good number of people, usually men, sleep in the succah, also. We are to consider the succah our house for 7 days so eating, sleeping, playing, reading, internetting, entertaining , you name it, it is done in the succah. Now talking about eating…
    When I saw your receipe for paleo honey cake I HAD to make it. My granddaughter has celiac and Israel is one of the better places to have it! The government subsidizes gluten-free flour and other products (not all). All the canned/bagged food goods have a warning advising the consumer about gluten content, and other allergy foods, too. There is a huge assortment of available GF products making moms jobs a lot easier. And a growing number of restaurants have GF menus. But, I digress..I made the paleo honey cake for sukkot, but I did add some smallish apple chunks to the batter. I also topped the cake with chocolate chips (gilding the lily). We ate it last night, the first night in the succah. My granddaughter loved it and everyone loved it. This recipe is a keeper. I also made your orange cabbage salad but with some changes…I omitted the vinegar and oil and instead, mixed apple juice concentrate with orange juice. Delicious!
    Thanks so much for all you do for people. People like you make life much easier, softer, and more pleasant. Blessings for a new year of good health, joy, success, contentment, and peace. Again, chag sameach and a shana tova u’metukah.
    Kol tuv,

    Ilene (in Ramat Beit Shemesh until December)

  2. This salad is wonderful. I have just eaten it on it’s own, and I would love suggestions as to what it might be a good side dish for.

    Thanks for another healthy and delicious recipe.

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