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)
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  1. In a large bowl, whisk together the lemon juice, honey, and oil. Season with salt (in moderation) and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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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