Green and Orange Cabbage Salad

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Crispy and tangy, this salad brightens winter meals nicely. Or, serve it instead of boiled cabbage with corned beef for St. Patrick’s Day.

Ingredients

Preparation

Combine olive oil, vinegar, zest, juice and salt in a large serving bowl and whisk to blend.

Slice the cabbage into 1/2-inch slices, then cut crosswise into bite-sized lengths. Place in the bowl with the dressing.

Remove the heavy rib from the collard leaves. Roll the leaves tightly into a cigar shape and slice thinly. Cut across the resulting shreds to shorten the length, and add them the bowl along with the grated carrot and sliced green onions.

Toss, check the balance of flavors, and add pepper to taste. Serve immediately.

Recipe by Roxanne Winship, PCC staff member

Learn more about our recipes. View guidelines »

More about: cabbage, collard greens, oranges, salad

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login