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  • Prep-time: / Ready In:
  • Makes 8 cups
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Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at the store, opt for ones that are a bit firm to slightly soft, with a noticeable citrus fragrance.

Chinese Cabbage Salad

By Carla Christian, RD, LD,

Ingredients

  • 6 mandarin oranges or clementines
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce or tamari sauce
  • 1 tablespoon tahini
  • 2 teaspoons pure cane sugar
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon Asian chili paste (sambal oelek)
  • 2 cups shredded red cabbage
  • 2 cups shredded kale
  • 2 cups packaged fresh julienned carrots
  • 2 cups bite-size strips red sweet peppers
  • ½ cup unsalted dry-roasted peanuts, finely chopped
  • ¼ cup sliced green onions

Instructions

  1. Peel, seed, and section mandarin oranges over a bowl to catch juice; reserve 2 tablespoons of the juice.
  2. In an extra-large bowl whisk together the reserved orange juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Add orange sections, cabbage, kale, carrots, sweet peppers, ¼ cup of the peanuts, and the green onions; toss to coat.
  3. Top servings with the remaining ¼ cup peanuts.
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(5 from 3 votes)
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Meg5 months ago
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This was my first FOK recipe. I made a few minor adjustments replacing lemon juice for vinegar, fresh squeezed regular orang juice, , toasted almonds instead of peanuts and I forgot to add the hot spice. It was amazing. Delicious, yet light. A new favorite.

Karen12 months ago
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This was a perfect supper salad for a hot summer evening

Mary Rodriguez12 months ago
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Fantastic!!! Whole family loved it

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about the author

Carla Christian, RD, LD

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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