Ruby Red Cabbage Orange Salad |

Red Cabbage Orange Salad

This raw, vegan red cabbage salad is a great way to include some raw vegetables into a seasonal winter diet and uses orange and pomegranate to add brightness. It's a good thing to make and then keep in the back of the fridge when you need something to round out a meal.

Course Salad
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 1/2 small red cabbage ~300 grams
  • Juice of an orange 3 tablespoons
  • 2 tablespoons olive oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon maple syrup or honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 large orange thinly sliced
  • 1/4 pomegranate arils


  1. Slice the cabbage very finely* and place into a large bowl. Add the orange juice, olive oil, mustard, maple syrup, salt, and pepper. Use your hands to mix very thoroughly, massaging for about a minute. Add the orange slices and pomegranate arils and either serve immediately, or store in a sealed container in the refrigerator for up to five days.


• Add a tablespoon of balsamic or rice vinegar if you prefer a more acidic salad.
• This makes a fairly small salad, and I usually double it if I'm prepping it for the week. If you know you'll like it, then just double it from the get-go, and if you're not sure, stick to this the first time.
* If you have a mandolin, certainly use it to slice the cabbage. I used a sharp knife but it's much faster with a mandolin, and I would have liked it to be sliced a little more thinly.