Red Cabbage, Walnut, and Orange Slaw
Cabbage and orange are in season through the winter and this crunchy salad is a snap to pull together. The longer you allow it to rest, the softer the cabbage will be.
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Serves6 (about 1 cup)
SWAP ScoreWhat's this?
Ingredients
- 4 tablespoons lemon juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 small head red cabbage
- 1/3 cup raisins
- 2 small oranges
- 1/2 cup toasted walnuts
Directions
- In a large bowl, whisk together the lemon juice, honey, and oil. Season with salt (in moderation) and pepper.
- Halve the red cabbage and carefully remove the core (see notes). With cut side down, thinly slice cabbage starting at the side that hasn't been cut already.
- Add the cabbage and raisins to the lemon dressing and toss to coat. Place in the refrigerator for at least 20 minutes to soften the cabbage.
- With a sharp paring knife, cut peel from the oranges (see note). Cut segments out into a medium bowl. Squeeze any juice remaining in the leftover pulp into the bowl with the cabbage and toss. Chop the walnuts.
- Just before serving, add the segments and walnuts to the cabbage.
Recipe Tips
Nutrition Facts
Red Cabbage, Walnut, and Orange Slaw
Amount Per Serving
Calories 177
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 30mg
1%
Potassium 406mg
12%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 14g
Protein 3g
6%
Vitamin A
2%
Vitamin C
87%
Vitamin D0%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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