Green and Orange Cabbage Salad

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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

Serve this delightfully fresh salad instead of boiled cabbage with corned beef for St. Patrick’s Day.



Measure the first 5 ingredients into a large serving bowl and whisk to blend. Slice the cabbage into 1/2-inch slices, then cut crosswise into bite-sized lengths. Place into 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 to the bowl. Grate the carrot and thinly slice the green onions, both white and green parts; add to the bowl. Toss, check the balance of flavors, and add pepper to taste. Serve immediately.

Recipe by Roxanne Winship, PCC's Demo Coordinator

Learn more about our recipes. View guidelines »

More about: cabbage, collard greens, cruciferous vegetables, oranges


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