Red Cabbage Orange Salad

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

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 Autumn, Salad, Side Dish, Sides, Winter

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 128kcal

Author Alexandra Daum

Ingredients

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

Instructions

Slice the cabbage very finely and place it into a large bowl. Add the orange juice, olive oil, mustard, maple syrup, salt, and pepper.
½ small red cabbage, ¼ cup Juice of an orange, 2 tablespoons olive oil, ½ teaspoon dijon mustard, ½ teaspoon maple syrup, ½ teaspoon sea salt, ¼ teaspoon black 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.
1 large orange, ¼ pomegranate

Notes

• Add a tablespoon of vinegar (of your choice) if you prefer a more acidic salad.

Nutrition