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Red Cabbage Orange Salad

A colorful and refreshing salad featuring red cabbage, oranges, and pomegranate seeds, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1/2 medium red cabbage Approximately 300 grams; substitute with green cabbage for milder flavor.
  • 1 large orange Peeled and thinly sliced; a blood orange can be used for visual appeal.
  • 1 orange Juice of 1 orange Freshly squeezed for best flavor.
  • 2 tablespoons olive oil Use high-quality extra virgin olive oil.
  • 1/2 teaspoon Dijon mustard Whole grain mustard is an alternative.
  • 1/2 teaspoon maple syrup or honey Adjust to taste for sweetness.
  • 1/2 teaspoon sea salt Use sea salt for a smoother taste.
  • 1/4 teaspoon black pepper Freshly ground for enhanced flavor.
  • 1/4 cup pomegranate seeds For added sweetness and crunch.

Method
 

Preparation
  1. Slice the red cabbage very finely by hand, with a mandoline, or use a food processor. Transfer it into a large bowl.
  2. In a separate bowl, combine the orange juice, olive oil, Dijon mustard, maple syrup, sea salt, and black pepper. Whisk until fully integrated.
  3. Pour the dressing over the cabbage. Using your hands, mix very thoroughly for about a minute to help the cabbage absorb the dressing.
  4. Gently fold in the orange slices and pomegranate seeds.
  5. Serve immediately or store in a sealed container in the refrigerator for up to five days.

Notes

Best consumed fresh. Leftovers can be added to grain bowls or on top of grilled meats. For storage, add the oranges and pomegranate right before serving to maintain freshness.