I love simple, raw, shredded red cabbage salads. This red cabbage orange salad with dried cranberries, sweet and juicy citrus fruit, green onions and fresh-tasting parsley and mint is packed with goodness.
I guess you could say coleslaw is sort of a North American thing. And as I discovered also a Scandinavian favorite too. Which makes it one of my favorite things about traveling to Stockholm for work. That and pancake Thursdays (also pea soup Thursdays, which I haven’t yet acknowledged). We have a canteen. Something we don’t have in Hamburg. A Nordic canteen with tasty offerings of simple, fresh, local, and seasonal Scandinavian dishes – one with an understated but fantastic salad bar, not as in “fantastic-it-gets-my-pulse-racing” fantastic, but rather one that satisfies my vegetable loving heart. They most always have two or three Swedish versions of cabbage salad, perhaps a lentil salad and a grain salad, always crisp peas and shredded carrots (okay, that provokes a small yawn, but tasty nonetheless), and some other fantastic seasonal vegetable salad. Greens? I guess so, but they aren’t the center attraction.
A Scandinavian-inspired raw red cabbage orange salad
So yes, this vibrant and luscious red (or shall I say luscious purple) cabbage salad was inspired by my last visit to our Stockholm canteen where there was a fabulous red cabbage and orange salad with poppy seeds. A coleslaw to be exact. I loved it and had to recreate it. Though, I pepped up my version with fresh green herbs – mint and parsley and some chopped up naturally sweetened dried cranberries. So good. Have I mentioned how absolutely delicious this was? Pure simple deliciousness. Not to mention ultra healthy.
Besides its ability to brighten up a gloomy winter day, this vibrant salad doubles up as the perfect festive holiday side dish (or that oh-so-far-off summer BBQ). Winter — okay technically fall — needs a little color inspiration from time to time, right? I bet it’s amazing along a traditional roast goose. Okay if goose isn’t on the menu than I am sure it also works great along your favorite pot roast.
But actually it’s the perfect anytime salad that holds well if you are pre-making it or want to savor leftovers as an easy healthy lunch. I bet you could even top it with some canned tuna, if you are looking for a light, low-calorie and filling lunch.
Red Cabbage Orange Salad with Cranberries & Herbs
A super simple recipe for a healthy raw red cabbage orange salad with dried cranberries, juicy citrus fruit, and fresh herbs. Red cabbage is loaded with vitamin C and powerful antioxidants and just like all other salads, try to source organic local produce wherever possible.
Ingredients
For the salad:
- 1/2 head of red cabbage, about 4 cups, sliced thinly using a mandoline
- 2 navel oranges, segmented and juice reserved
- 1 small bunch of fresh flat-leaf parsley chopped
- 2 tablespoons freshly chopped mint leaves
- 3 green onions chopped
- 3 tablespoons organic dried cranberries (sweetened with apple juice), coarsely chopped
- 2 tablespoons poppy seeds (optional)
For the dressing:
- 2 tablespoons red wine vinegar (good quality)
- 2 tablespoons white balsamic vinegar
- 1 tablespoon or more reserved orange juice
- 3 tablespoons extra-virgin olive oil
- pinch of cinnamon
- sea salt and freshly ground pepper, to taste
Method
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Combine the shredded cabbage, orange segments, parsley, mint, green onions, and cranberries in a large bowl.
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In a small bowl, mix together the dressing ingredients.
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Pour the dressing over the salad, toss to combine and let stand for 30 minutes to let the flavors mingle.
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When ready to serve, sprinkle with poppy seeds (if using) and enjoy!
Notes
Be sure to choose sweet and juicy oranges for this recipe.
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