This Red Cabbage Salad with Apple, Orange, and Peanuts is easy to make and full of flavor. The bright and crispy shredded red cabbage is tossed with apples, oranges, and a slightly tangy dressing made with cumin, lemon juice, orange juice, olive oil, salt, pepper, and honey. For extra texture, this salad is topped with roasted peanuts, adding a crunchy flavor to the salad.
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This salad is satisfying and low in calories, packed with nutritional benefits from the raw cabbage, apple, and orange slices. This easy recipe is ready in 30 minutes, full of vibrant, refreshing flavors, and works well as a side dish during the holiday season as well as for a summer picnic.
INGREDIENTS FOR RED CABBAGE SALAD WITH APPLE, ORANGE AND PEANUTS
- Red Cabbage—Make sure you don’t skip massaging the cabbage with salt; it helps soften it and makes for a more delicious salad.
- Apple— I prefer using tart apples like Granny Smith to keep the sugar content lower. To prevent the apple from browning, add it right before serving or toss it with a bit of lemon juice. I used one apple in this salad recipe, but you can use two if you want more apple flavor.
- Orange—I used a Cara Cara orange and cut it into supremes.
- Roasted Peanuts—I love using roasted peanuts for added crunch and texture in this salad.
SALAD DRESSING
The dressing for this salad is made with a blend of olive oil, fresh lemon juice, fresh orange juice, a little ground cumin, salt, and freshly ground black pepper. These ingredients come together to create a flavorful and slightly zesty dressing that complements the red cabbage perfectly. For natural sweetness, add the organic honey to the salad dressing. Adjust the quantities of honey and cumin according to your taste preferences. Just whisk together all the ingredients or shake them up in a mason jar.
ORANGES, APPLE AND PEANUTS IN RED CABBAGE SALAD
The red cabbage salad is topped with orange, apple, and roasted peanuts for the perfect finishing touch. The orange adds sweetness and a burst of citrus, the apple brings a hint of tartness, and the peanuts provide a satisfying crunch. Together, these ingredients enhance both the flavor and appearance of the slaw.
HOW TO PREPARE RED CABBAGE FOR THIS RECIPE
To prepare red cabbage for salad, first remove any outer leaves that are wilted or damaged. Then, quarter the cabbage and remove the core so that you can chop or grate the rest of it. Then place the shredded red cabbage in a large bowl. Toss the cabbage with 1/2 teaspoon of salt and massage it in with clean hands. Let the cabbage sit for 10-15 minutes. Do not let it sit too long; the longer the cabbage sits with salt, the less crunchy the slaw will be. Now you’re ready to make the red cabbage salad!
PREPPING THE RECIPE
To make the tangy dressing. Start by combining all the dressing ingredients in a small bowl. Mix the dressing and taste to adjust the salt and pepper according to your preferences. Keep the dressing and salad apart until ready to serve. Before serving, add the dressing to the salad and mix well.
Right before serving, add diced apple, orange slices, and peanuts. Drizzle the dressing over the salad, then gently toss until all of the ingredients are lightly coated. Taste to adjust any of the flavorings. Chill the salad until ready to serve. It’s best within several hours of being made. I recommend serving the same day. Place the salad onto a serving platter or bowl. Garnish with more peanuts and enjoy!
SERVING SUGGESTIONS
You can serve this refreshing red cabbage salad with grilled chicken, salmon, shrimp, or steak as a side dish. Use it as a topping for fish tacos, burgers, and sandwiches. It’s also delicious served on its own.
RECIPE VARIATIONS
- Sliced almonds or cashews can sub for peanuts.
- If you do not have peanuts or are serving this salad to someone with nut allergies, you can replace them with another type of nut or seeds. For example, try sunflower seeds, hemp hearts, pumpkin seeds, toasted chopped walnuts, or almond slivers.
- Feel free to add more of your own favorite ingredients to this salad—toast sesame seeds and chopped fruit such as mango or pineapple.
HOW TO STORE LEFTOVERS
Store the leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. The more it stays in the fridge, the more the veggies become softer and less crunchy.
WHY I RECOMMEND USING A HEAD OF COLESLAW VS. A BAG OF COLESLAW MIX
I recommend using a head of red cabbage for coleslaw rather than a bag of pre-cut red cabbage mix because it offers better freshness and flavor. This cabbage salad recipe is 100% better when using a whole head of cabbage and shredding it on your own. When you buy a whole head of cabbage, you can cut it to your preferred thickness, ensuring a crisp and crunchy texture. Additionally, a head of cabbage typically lasts longer in the fridge and is more cost-effective. Pre-packaged mixes may also contain added preservatives or come with a less fresh taste. By using a head of cabbage, you can make a healthier, more customized coleslaw with better flavor and texture.
LOOKING FOR OTHER SALAD IDEAS?
- Easy Greek Salad
- Polish Cucumber Salad (Mizeria)
- Coleslaw Recipe
- Cucumber Tomato Salad with Mint
- Tuna Egg Salad
- Beetroot Carpaccio with Feta
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Happy Cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
Red Cabbage Salad with Apple Orange and Peanuts
Equipment
- Mandoline slicer
- Cutting Board and Sharp Knife
- Large bowl
Ingredients
Salad Ingredients:
- 4 cups finely shredded red cabbage or finely sliced
- 1 large Granny Smith apple cored and diced
- 1/2 teaspoon kosher salt
- 1/3 cup unsalted roasted peanuts for topping (100 g )
- 1 orange, sliced, I used Cara Cara (orange cut into supreme)
Salad Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/2 teaspoon ground cumin
- 1 tablespoon organic honey (optional)
- Sea or Kosher Salt and freshly ground black pepper to taste
Instructions
Lemon Orange Cumin Dressing
- Start by combining all dressing ingredients in a salad shaker or mason jar. Once the lid is tightly closed, shake it well and place it into the refrigerator.
Salad
- To prepare red cabbage for salad, first remove any outer leaves that are wilted or damaged. Then, quarter the cabbage and remove the core so that you can chop or grate the rest of it.
- Cut the quarters into 1/8-inch slices; a mandoline slicer works well for this.
- Then place the shredded red cabbage in a large bowl. Toss the cabbage with 1/2 teaspoon of salt and massage it in with clean hands. Let the cabbage sit for 10-15 minutes. After that time, the cabbage will soften a bit. Do not let it sit too long; the longer the cabbage sits with salt, the less crunchy the slaw will be.
- Right before serving, add diced apple, orange slices and roasted peanuts.
- Drizzle the dressing over the salad, then gently toss until all of the ingredients are lightly coated.Chill the salad until ready to serve. It's best within several hours of being made. I recommend serving the same day.
- Place the salad onto a serving platter or bowl. Garnish with more peanuts. Enjoy!