Citrus Kissed Cabbage Salad
In terms of inspiration, this salad is a little bit coleslaw, a little bit Waldorf salad, with a sunny addition of citrus to the mix. It’s a delightfully crunchy and flavorful addition to any meal from breakfast to dinner, and keeps well for lunches during the week.
Course Appetizer, Appetizers, Salad, Salads, Side Dish
Cuisine American
Salad
- 1/2 cup walnuts chopped
- 1/2 white cabbage
- 1 stalk celery
- 1 apple
- 1 orange
- 2 sprigs flat leaf parsley chopped
- 1 Boston lettuce optional
Dressing
- 1 lemon zest & juice
- 1/2 cup plain yogourt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- Black pepper to taste
Cabbage salad
Shred the cabbage and celery in a food processor or with a manual grater.
Peel and core half the apple, and cut it into thin strips.
Cut the orange in half. Juice and finely zest one half.
Combine the walnuts, cabbage, celery, apple and orange juice and zest in a bowl and toss together. Add half the chopped parsley.
Dressing
Combine the ingredients in a small bowl and blend thoroughly.
Add the dressing to the salad and toss together.
If you are using the Boston lettuce to serve, carefully wash and take apart the leaves. Divide between two to four plates (depending on whether it's an appetizer or side dish).
Using a sharp knife, slice off the navel and opposite end of the remaining half orange, and then slice off the skin and white pith.
Cut each slice in half, and use as a garnish for the salad., along with the reserved half apple, cored and cut thinly.
Sprinkle with remaining chopped parsley, and serve.
Keyword citrus, Lemons, Oranges