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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Ingredients Directions Nutrition Facts

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

Here is a quick video on how to safely core a cabbage.

Here is a guide to cutting orange segments without the pith (white part) still attached.

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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