Red Cabbage Salad with Orange Vinaigrette
This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with pork chops and sausage or lean roasted chicken. Add chickpeas or salty cheese to turn it into a bright main dish. Cabbage is a member of the Brassica family, along with broccoli, radishes, and Brussels sprouts. It is packed with nutrients, including vitamins A, B6, C & K, folate, that support energy metabolism and your immune system. Cabbage also contains powerful antioxidants, including polyphenols and sulfur compounds that reduce inflammation, reducing your risk for many chronic diseases. The insoluble fiber in cabbage improves digestion by increasing beneficial bacteria and overall gut health. Apples and oranges are also nutrient dense fruit that may boost immunity.
Makes: 4-6 servings
Time to cook: 20 minutes
Ingredients
· 2 large oranges
· ⅓ cup olive oil
· 2 tablespoons red wine vinegar
· 1 tablespoon honey
· ½ to 1 teaspoon crushed red pepper
· Salt and pepper
· 1 (2¼-pound) red cabbage, cored
· 2 crisp medium apples, halved and cored
· 1 cup parsley leaves (some tender stems are okay too)
· ⅓ cup roasted, salted almonds, chopped
· ⅓ cup dried cranberries
Cooking Instructions
1. Zest both oranges and juice one of them (you’ll have about 2 tablespoons zest and ⅓ cup juice). In a large bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey, and red pepper and then season with salt and pepper to taste.
2. Chop the cabbage into medium bite-sized pieces and place in the vinaigrette bowl. Cut the apple into thin slices and add to the bowl along with the parsley, almonds, and cranberries. Season with salt and pepper, toss very well and serve.
Tip: You can make up to 4 hours in advance, but the apples will lose a bit of their vibrant glow. Just toss in the parsley right before you serve to preserve freshness.
Nutrition per serving
300 calories; 17 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams protein; 8 grams fiber; 27 grams sugar; 792 milligrams sodium
Recipe by Christian Reynoso, NY Times Cooking