confetti cabbage salad with cara cara oranges

confetti cabbage salad with cara cara oranges
5.0 from 1 reviews
Recipe type: salad
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 4-6
a sensation of colors, textures and flavors…pairs well with grilled seafood, slow-cooked pulled pork or ribs, or marinated and grilled chicken
  • 1/2 large red cabbage
  • 1/2 medium savoy cabbage (i prefer the texture of savoy but green cabbage is fine, too)
  • 3 scallions – white and green parts
  • 1 large clove garlic
  • 1/2 bunch cilantro (washed/dried)
  • sea salt to taste
  • freshly ground blackpepper to taste
  • 1 1/2 tablespoons baker & olive organic cerasuola EVOO (or quality EVOO)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon baker & olive cara cara or grapefruit white balsamic
  • OPTIONAL: when citrus is abundant during winter, i add the zest of one small orange (cara cara, blood or navel), 1 1/2 tablespoons of freshly squeezed juice and orange segments to the salad.
  1. choose a large bowl to hold/mix all ingredients
  2. very finely chop both cabbages (or use a food processor to shred)
  3. wash, dry and trim ends of scallions; discard ends
  4. cut scallions into very thin rounds and add to cabbage
  5. peel garlic, finely mince and add to salad
  6. finely chop cilantro leaves and stems; add to bowl
  7. shake vinegars, salt and pepper in a small jar or whisk in small bowl
  8. add olive oil and shake or whisk well to emulsify
  9. minutes before serving, pour dressing evenly over salad and toss with tongs or hands
  10. at this point you could cover very tightly with plastic wrap and chill to let flavors merge (not anymore than 20 minutes total)
  11. if using the citrus zest and juice add and toss just before serving; add orange slices to top of salad for visual appeal
  12. NOTE: this colorful, high fiber, antioxidant salad is a great accompaniment to grilled fish/shrimp tacos, simple black beans and guacamole!

One thought on “confetti cabbage salad with cara cara oranges

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: