Red Cabbage and Orange Salad with Cranberries and Walnuts
Prep Time
15 minutes
Prep Notes
Ready in 1 hour 15 minutes
This rainbow-baed salad is a treat for the eyes and the taste buds. The salad develops in delicious flavor as it sits, so be sure to chill it for at least an hour before serving--or make it a day ahead of time.
Cooking Time
No cooking; just refrigeration
Yields
8 cups
Ingredients
4 oranges, cut into supreme (2 packed cups)
4 cups shredded red cabbage
1/2 cup dried cranberries
2 shallots, finely chopped (1/4 cup)
1/4 cup chopped walnuts, divided for reserved walnuts as a garnish right before serving
2 tablespoons finely chopped fresh parsley, divided for garnish at end
3 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
Sea salt and freshly ground black pepper, to taste
Directions
- Supreme the oranges to remove bitter pith and membranes: using a small knife, slice off fruit ends, and stand an orange on one flat end on cutting board. Working in sections around the fruit, slice off all peel and pith. You will be able to see the membranes that separate each segment. Tip the orange on its side, and slice each segment free from the membranes on either side.
- In a salad bowl, combine orange supremes, cabbage, cranberries, and shallots. Add half of the walnuts and parsley, reserving the other half to garnish salad. Mix salad well.
- In a small bowl, whisk together vinegar, maple syrup, salt, pepper, and 2 tablespoons water. Pour dressing over salad and toss well.
- Chill the salad for at least an hour before serving. Serve garnished with reserved parsley and walnuts.
Credit
Darshana Thacker