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.
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 123
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 27mg
1%
Potassium 362mg
10%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 13g
Protein 2g
4%
Vitamin A
6%
Vitamin C
83%
Vitamin D0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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