Cabbage Orange Salad

Posted By Elana Amsterdam On January 2, 2009 @ 7:00 am In chopped salads and slaws,salads | 25 Comments

healthy purple orange cabbage salad recipe

Unfortunately, the incoming Obama administration has potentially failed those of us that want to see a food revolution.  Tom Vilsack, Governor of Iowa (and a good friend of multinational food corporations such as Monsanto) has been nominated Secretary of Agriculture.  Rather than the promised change, we are facing more of the same.  This is a problem.

To block confirmation of Vilsack, you can sign this online petition coordinated by the Organic Consumers Association.  It will be sent to the President elect’s office as well as your senators and has already received more than 20,000 online participants.  Take a second to sign and remember –yes we can!

On another note, way back when, around Thanksgiving I asked what dishes you would like to see more of up here.  That question really got me thinking, what do I actually want to be preparing and eating?  Well, ever since I asked myself that question I have been on a vegetable kick.

During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes.  The salad below is one of our favorites.  Easy to make, full of satisfying flavors and a burst of gorgeous color, it’s the perfect dish for any winter table.

Cabbage Orange Salad

  • ½ head purple cabbage
  • 1 orange, peeled and sliced into ½ inch segments
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • dash chili powder
  1. Slice the cabbage as thinly as possible
  2. Place cabbage in a large bowl, add the orange segments
  3. Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder
  4. Serve

Serves 4

This simple yet stunningly colorful make ahead dish tastes even better the next day after the flavors have marinated and blended together.


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