Olive Magazine
A table spread with plates of falafels and a red cabbage and orange salad

Red cabbage and orange salad

Published: February 17, 2022 at 11:03 am
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  • Preparation and cooking time
    • Total time
    • + draining
  • Easy
  • Serves 6

This zingy red cabbage salad from London’s Honey & Co has bursts of zesty orange and hot chilli – serve with pumpkin falafels for a meze-style dinner

  • Gluten free
  • Vegan
Nutrition:
NutrientUnit
kcal110
fat7.7g
saturates1.1g
carbs7.1g
sugars6.5g
fibre3.2g
protein1.4g
salt0.9g
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Make this Middle Eastern-style shredded red cabbage and orange salad, then serve it with pumpkin falafel and wholemeal pitta pockets.

Also try our recipes for classic red cabbage, braised red cabbage and spiced red cabbage.

Ingredients

  • 1 red cabbage, core removed, shredded thinly, leaving 500g prepared weight
  • 5 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 star anise
  • 2 oranges, peeled, halved and thinly sliced, plus 2 strips of orange peel
  • 1-2 (depending on how hot you like it) red chillies, finely sliced
  • a bunch coriander, chopped
  • 4 tbsp olive oil

Method

  • STEP 1

    Tip the cabbage into a large colander and sprinkle with 1 tsp of salt. Stir and leave to stand for 20 minutes, then mix again and lift out into a large bowl.

  • STEP 2

    Pour the vinegar into a small pan with the sugar, star anise and orange peel, and heat over a low heat until just warm. Tip this over the cabbage, mix well, cover and set aside. The salad will keep for up to a day. Just before serving, toss with the orange slices, chillies and coriander, then drizzle with the olive oil.

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