Red cabbage and orange salad is an easy to make and inexpensive option to round off your meals. It is a delicious, crunchy salad that requires only a handful of ingredients. It will become a staple on your table!
This salad is pretty much fail-proof since there’s no cooking involved and there aren’t any tricky steps. That being said, this recipe tastes best when you use sweet, tasty oranges. Oranges are the most important ingredient in this recipe, as it is their sweetness that really makes the red cabbage and orange salad stand out among others, so try to use the best you can find!
Cabbage bulks up quite a bit when you cut it, so it’s very easy to end up with a large amount of salad. This is totally fine! The salad keeps well in the fridge for a couple of days, so you can safely store any leftovers and eat them later.
If you are short on time, you can skip toasting the almonds. However, toasting almonds, cashews, and other nuts and seeds helps to really awaken their flavor and even brings out some nuances that won’t be there otherwise. For this reason, we recommend that you take the extra few minutes and toast the almonds. You won’t regret it!
Ingredients
- 1/2 small red cabbage
- 2 oranges
- 1/2 cup almonds
- 1/4 tsp white sugar
- 2 tbsp oil
- 1 slice lemon (optional)
- Salt
Instructions
- Thinly slice the red cabbage and put it in a large bowl.
- Using a pestle, a muddler, or the bottom of a sturdy glass, smash the red cabbage for a few minutes to soften it and release some of the juices.
- Peel the oranges, cut them into bite-sized pieces, and add them to the bowl.
- Add the sugar, oil, lemon juice, and some salt. Mix well.
- Chop the almonds in half, then roast them in a dry pan until they are slightly brown. Add them to the salad and mix again. Your red cabbage and orange salad is done!
Notes
- The recipe is for 6 servings.
- Prep time: 15 minutes.
- Cooking time: no cooking involved.
- If your oranges are sour, you can skip the lemon.
- We used vegetable oil. You can use olive oil instead if you wish, but try to avoid oils with strong flavors.
- If you prefer, don’t mix the almonds into the salad. You can sprinkle them on top when you plate it.
Similar recipes
If you like the red cabbage and orange salad, you may also like the following recipes:
- Orange, chicken and avocado salad
- Chickpea and feta cheese salad
- Light and fresh tuna salad
- Quinoa, cauliflower and ham salad
- Fresh salad with pearl barley
- Easy pasta salad with spinach
Red cabbage and orange salad
Ingredients
- 1/2 small red cabbage
- 2 oranges
- 1/2 cup almonds
- 1/4 tsp white sugar
- 2 tbsp oil
- 1 slice lemon optional
- Salt
Instructions
- Thinly slice the red cabbage and put it in a large bowl.
- Using a pestle, a muddler, or the bottom of a sturdy glass, smash the red cabbage for a few minutes to soften it and release some of the juices.
- Peel the oranges, cut them into bite-sized pieces, and add them to the bowl.
- Add the sugar, oil, lemon juice, and some salt. Mix well.
- Chop the almonds in half, then roast them in a dry pan until they are slightly brown. Add them to the salad and mix again. Done!
Notes
- If your oranges are sour, you can skip the lemon.
- We used vegetable oil. You can use olive oil instead if you wish, but try to avoid oils with strong flavors.
- If you prefer, don’t mix the almonds into the salad. You can sprinkle them on top when you plate it.