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  • Prep-time: / Ready In:
  • Makes 8 cups
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This rainbow-hued salad is a treat for the eyes and the taste buds. The salad develops its 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. 

By Darshana Thacker Wendel,

Ingredients

  • 4 oranges, cut into supreme (2 packed cups)
  • 4 cups shredded red cabbage
  • ½ cup dried cranberries
  • 2 shallots, finely chopped (¼ cup)
  • ¼ cup chopped walnuts, divided
  • 2 tablespoons finely chopped fresh parsley, divided
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Supreme the oranges to remove bitter pith and membranes: Using a small, sharp 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.
  2. 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.
  3. In a small bowl, whisk together vinegar, maple syrup, salt, pepper, and 2 tablespoons water. Pour dressing over salad and toss well.
  4. Chill the salad for at least an hour before serving. Serve garnished with reserved parsley and walnuts.
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6 Comments

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(4 from 2 votes)
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Kelly1 month ago
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Thanks for sugar reducing tips!

Nan1 year ago
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I don’t understand why so many of the recipes on this site call for insane amounts of sugars and sweetness. I made this salad without the dried cranberries; without the maple syrup; substituted red wine vinegar for 2/3 of the balsamic vinegar and it was delicious – and still very sweet. The oranges, orange juice and vinegar provide more than enough sweetness. It’s not healthy to eat so many grams of sugar – even natural sugars are not good for your health in large quantities. I find I have to delete the sugar in so many of your recipes. This site is supposed to be about HEALTHY eating, not just plant-based eating. Clean up your act!

MaryEllen6 months ago
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Nan, many who use this sight are new to plant based eating. When you are used to the sad diet or even a healthy American diet these recipes can seem not sweet enough, bland etc. Those of us seasoned to eating a WFPB diet can easily adjust the recipes to meet our needs and preferences. Let’s try and be understanding and supportive of all FOK provides for free.

Gina9 months ago
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I

Culturegirl1 year ago
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This dish is awesome and perfect for an oil free slaw. Don’t take the make ahead tip lightly because it gets even more tasty the next day.

Carol Colmenares2 years ago
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This is a wonderful fresh salad. Loved the combination of purple cabbage and oranges.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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