Cabbage and Orange Salad with Mustard Vinaigrette

Sometimes the most humble of the ingredients can make for the perfect recipe that is bursting with fresh flavour and amazing health benefits. Take cabbage large and round as an example, with wide pale-green leaves and has a light peppery flavour when eaten raw, but gets sweeter when it is cooked. It has a very impressive nutrient profile as it is rich in vitamin B6 and folate and is high in fibre and contains powerful antioxidants.

This cabbage and orange salad has been a family favourite for decades, it is absolutely addictive! Greens and shredded cabbage are tossed in an easy mustard vinaigrette dressing that is sweet, tangy and a bit salty. Oranges, grapes, fresh veggies, and crunchy toasted seeds or nuts take this easy cabbage salad over the top!

This Cabbage Salad is ultra-refreshing, and takes only minutes to prepare. It has a wonderfully crispy texture, with loads of flavours and I love how this cabbage salad stays crunchy. It’s perfect for making ahead, picnics, and barbecues – and it is vegan and gluten free.

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Ingredients for Cabbage Salad:

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Helpful Tips and tricks to make Cabbage and Orange Salad with Mustard Vinaigrette:

• It is easier to slice cabbage on a mandoline than with a sharp knife, but it certainly can be done. Be careful either way.
• Always toast the seeds or nuts that you are using, don’t skip the toasting step! Always keep an eye on those little seeds because they can turn too toasty in a blink.
• To get those perfect citrus slices with no pith and no membranes and to make your salad look classier, have a look at the detail photos of how to segment your orange slices.
• This salad tastes best when you let it marinate for at least 15 minutes, so the flavours can fully meld.

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How to Supreme an Orange:

Step 1 :

Slice off the top and bottom of the orange. Place one of the flat ends on the chopping board.

Step 2

Following the curve of the fruit, cut off the peel and white pith. Careful not to remove too much fruit!

Step 3

Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a sharp knife cut between the membranes to release the segments.

Step 4

Lift out your supremed orange wedges and place them in a bowl.

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Please let me know how this salad recipe turns out for you in the comments! Enjoy! Also try our Red Cabbage Salad or Moong Sprout Salad with Date Dressing for additional options.

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Cabbage Salad

Serves: 4 Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

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Ingredients

• 4 cups finely slices green cabbage
• 3/4 cup red grapes, halved 
• 2 oranges, segmented
• 1/4 cup coriander leaves, chopped
• 3 tbsp mixed seeds (I've used pumpkin, sunflower, sesame and almond slivers)

For Dressing:

• 2 tbsp avocado oil or olive oil
• 1.5 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp ginger, minced
• 1 tsp whole grain mustard
• 1 tbsp orange juice
• Salt and pepper to taste

method

1. In a medium bowl, combine the prepared green cabbage, grapes, oranges and coriander. Set aside.
2. In a small skillet toast the seeds and nuts over a medium heat, stirring frequently, until the seeds are fragrant. Add half of the seeds into the mixing bowl and reserve the rest for garnish.
3. In a mason jar combine all the ingredients of the dressing and shake until emulsified.
4. Drizzle 3/4 of the dressing over the salad and toss until all the ingredients are lightly coated in dressing. Taste and add more of the dressing if needed.
5. Serve immediately or chill for 15 minutes. Serve garnished with seeds.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!