Red Cabbage Salad With Orange Vinaigrette

By Christian Reynoso

Updated Nov. 12, 2024

Red Cabbage Salad With Orange Vinaigrette
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(361)
Comments
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This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with super rich pork chops and sausage or lean roast turkey. Add chickpeas or salty cheese to turn it into a bright main dish. 

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Ingredients

Yield:4 to 6 servings
  • 2large oranges
  • ⅓cup olive oil 
  • 2tablespoons red wine vinegar
  • 1tablespoon honey 
  • ½ to 1teaspoon crushed red pepper  
  • Salt and pepper 
  • 1(2¼-pound) red cabbage, cored
  • 2crisp medium apples, halved and cored
  • 1cup parsley leaves (some tender stems are okay too)
  • ⅓cup roasted, salted almonds, chopped 
  • ⅓cup dried cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

300 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 27 grams sugars; 5 grams protein; 792 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Zest both oranges and juice one of them (you’ll have about 2 tablespoons zest and ⅓ cup juice). In a large bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey and red pepper and then season with salt and pepper to taste.

  2. Step 2

    Chop the cabbage into medium bite-sized pieces and place in the vinaigrette bowl. Cut the apple into thin slices and add to the bowl along with the parsley, almonds and cranberries. Season with salt and pepper, toss very well and serve.

Tip
  • You can make up to 4 hours in advance, but the apples will lose a bit of their vibrant glow. Just toss in the parsley right before you serve to preserve freshness.

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Ratings

5 out of 5
361 user ratings
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Comments

Ghanderson

I think the flavor profile is pretty good, though the orange is too subtle to me. I think I'd prefer it a bit tarter so next time I'll up the red wine vinegar or juice a lime. Feels very substantial.

JP

Delicious easy to make colorful crunchy salad. Nice mild kick from the red pepper. Orange in the vinaigrette paired well. Guests gave many compliments.

CMR

Lovely change of pace to salad rotation but agree with others about needing more acidity. Next time will bump up the vinegar and maybe salt and omit the honey. Found it plenty sweet with the orange juice. Also used pre-shredded red cabbage from the store--big timesaver.

Kristie

Great salad, crunchy, flavorful with just the right amount of heat. Used an orange flavored oil which enhanced the orange flavor. Looking forward to leftovers for lunch.

Eleanor

Tasty, works great with radicchio if the supermarket is sold out of red cabbage. Holds up the next day for lunch.

Evan

Delicious! Lots of crunch and very bright.

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