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Ready to serve made red cabbage salad on white porcelain serving plate, displayed on grey kitchen counter, beside fresh basil leafy brunch

Red Cabbage Salad with Apple Orange and Peanuts

The Tasty Chapter
This Red Cabbage Salad with Apple, Orange, and Peanuts is easy to make and packed with flavor. It can be served as a side with your favorite meal, as an appetizer at a special event, or as a standalone dish for lunch.
5 from 1 vote
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Prep Time 15 minutes
Total Time 30 minutes
Course Lunch, Salad, Side Dish
Cuisine Eastern European
Servings 4 people
Calories 173 kcal

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!

Notes

STORAGE: The salad can be made a few hours ahead but is best when consumed on the same day. Leftovers can be stored in an airtight container in the fridge for 2 days. 
 

Nutrition

Calories: 173kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 83mgPotassium: 521mgFiber: 5gSugar: 15gVitamin A: 1224IUVitamin C: 100mgCalcium: 79mgIron: 1mg
Keyword Cabbage, Peanuts, Red Cabbage Salad, Salad
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