Last month I bought a huge organic red cabbage that was on sale and I couldn’t leave it behind. I usually make pasta with it, with a dressing similar to this: Radicchio and walnut risotto, but I felt like using it as a side dish.
After thinking about it, I ended up keeping things very simple and making a nice salad. I sliced it thinly, macerated it with lemon and then dressed it with oranges and walnuts.
How delicious! It turned into a crunchy side dish but not only that: it’s very satisfying. And it really takes very little time to prepare. We here liked it so much that I’ve been making it at least once a week ever since. I know the cabbage season may be over now, but you might still find some, so here’s the recipe.
More raw side dishes are here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Healthy
Ingredients
You can also use purple cabbage or green cabbage.
- 1/4 red cabbage (if small, up to 1/3)
- 2 oranges (small)
- 3 tbsp walnuts (about 0.9 oz (25 g), chopped)
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 3 tbsp lemon juice
- to taste salt
- Points per serving = 3 WW points
Tools
- Vegetable slicer
- Citrus juicer
Steps
The preparation is very simple. Start by slicing the red cabbage thinly. I have it sliced by the Dutch guy who is really good. But if you prefer you can use a mandoline or a vegetable slicer. I’ve left a purchase suggestion in the tools section above.
Put the sliced cabbage in a colander and rinse it well. Leave it in the colander and add 1 tablespoon of lemon juice and a pinch of salt.
Mix well with your hands and leave it in the colander to drain for about half an hour so it will lose some liquid.
While you wait, prepare the oranges. You can simply peel them and separate the segments, or you can suprem them (supreme the oranges) — your choice. For the photos I supremed them, but usually I don’t to avoid losing fiber.
Then weigh the walnuts and chop them into pieces. Also squeeze another 2 tablespoons of lemon juice.
Drain the red cabbage and put it into a salad bowl. Add another pinch of salt, the oil, the lemon juice and the oranges. Mix well and serve.
Our red cabbage salad with oranges and walnuts is ready. Divide it onto two plates and sprinkle with the walnut pieces.
It’s so good, you really must try it. And I won’t even start on how nutritious it is — rich in vitamin C and antioxidants. Eating red cabbage raw ensures it doesn’t lose its properties.
I recommend you try it and then let me know if you liked it. Leave a comment below or on Facebook.
Enjoy your meal!
by Giovanna Buono
Storage
You can marinate the red cabbage in advance, but I recommend adding the orange, walnuts and dressing just before serving. That said, if you have leftovers they will keep well in the fridge for a couple of days.
FAQ (Questions & Answers)
I don’t like lemon, how can I replace it?
You can also use white vinegar for the marinade, or apple cider vinegar, or even balsamic vinegar for the dressing.
