close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

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. 

Red Cabbage and Orange Salad for Wordpress

By Darshana Thacker,

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.
tags:
(1)
2 Comments

Comments (2)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Culturegirl2 months ago
Reply
Do you want to report this comment as inappropriate?

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 Colmenares6 months ago
Reply
Do you want to report this comment as inappropriate?

This is a wonderful fresh salad. Loved the combination of purple cabbage and oranges.

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

Red Cabbage and Orange Salad for Wordpress see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap