Red Cabbage,Cranberry and Orange Salad

By Tanya

6 Person

15 Minutes

129 Calories

A super simple recipe for a healthy raw red cabbage salad with dried cranberries, sweet and juicy oranges, green onions and fresh-tasting parsley and mint is packed with goodness. Red cabbage is loaded with vitamin C and powerful antioxidants and just like all other salads, try to source organic local produce wherever possible.

Ingredients

Freshly ground pepper
Sea salt
Cinnamon
3 tbsp. Extra-virgin olive oil
1 tbsp. Reserved orange juice
2 tbsp. White balsamic vinegar
2 tbsp. Red wine vinegar
3 tbsp. Organic dried cranberries
3 Green onion
2 tbsp. Freshly chopped mint leaves
1 bunch Fresh flat-leaf parsley
2 Navel oranges
1/2 Red cabbage

Method

01

Combine the shredded cabbage, orange segments, parsley, mint, green onions, and cranberries in a large bowl.
02

In a small bowl, mix together the red wine vinegar, white balsamic vinegar, reserved orange juice, extra-virgin olive oil, cinnamon, sea salt, and freshly ground pepper.
03

Pour the dressing over the salad, toss to combine and let stand for 30 minutes to let the flavors mingle. And then, enjoy!

Related Tags

Salad Recipes

Healthy Recipes

Coleslaw Recipes

Red Cabbage,Cranberry and Orange Salad

4.7

( By Tanya )

01 Information

Grade easy
Serving 6 servings
Calorie 129 Kcal
Prep Time 15 Mins
Total Time 15 Mins

02 Ingredients

Freshly ground pepper

Sea salt

Cinnamon

3 tbsp. Extra-virgin olive oil

1 tbsp. Reserved orange juice

2 tbsp. White balsamic vinegar

2 tbsp. Red wine vinegar

3 tbsp. Organic dried cranberries

3 Green onion

2 tbsp. Freshly chopped mint leaves

1 bunch Fresh flat-leaf parsley

2 Navel oranges

1/2 Red cabbage

03 Method

Step 1

Combine the shredded cabbage, orange segments, parsley, mint, green onions, and cranberries in a large bowl.

Step 2

In a small bowl, mix together the red wine vinegar, white balsamic vinegar, reserved orange juice, extra-virgin olive oil, cinnamon, sea salt, and freshly ground pepper.

Step 3

Pour the dressing over the salad, toss to combine and let stand for 30 minutes to let the flavors mingle. And then, enjoy!

04 Author