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A shallow bowl of red cabbage salad with orange and pomegranate.

Red Cabbage Orange Salad

This 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 keep tucked away in the refrigerator when you need something to round out a meal.
Course Sides
Cuisine European
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 185kcal


  • ½ small red cabbage ~300 grams / 10 oz.
  • Juice of an orange about 1/4 cup
  • 2 tablespoons olive oil
  • ½ teaspoon dijon mustard
  • ½ teaspoon maple syrup or honey
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 large orange thinly sliced, peel removed
  • ¼ pomegranate seeds


  • Slice the cabbage very finely and place it 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 vinegar (of your choice) 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 it's your first time trying it, you may want to stick to the smaller amount as written.
• If you have a mandolin, certainly use it to slice the cabbage. I use the slicing attachment on my food processor – if you have neither, you can also grate the cabbage on the largest side of your box grater.


Serving: 1g | Calories: 185kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 338mg | Fiber: 4g | Sugar: 14g