Cabbage, Orange and Cranberry Coleslaw tossed in a light vinaigrette is a refreshing and unusual side salad which goes well with fish or chicken dishes.
Each bite of this coleslaw is punctuated with hints of sharpness and sweetness. It is fast and easy to make, and can be prepared upto 48 hours in advance.
CABBAGE, ORANGE AND CRANBERRY COLESLAW
(Serves 4-6 as a side dish)
5 Tbsp Extra Virgin olive oil
2 Tbsp Balsamic vinegar
Generous pinch of sea salt
Freshly ground black pepper (to taste)
Half a head of a medium white cabbage (you will need approximately 500g / 1 lb of cabbage for the salad), finely shredded
1 Navel orange, cut into bite-size pieces (if you can’t get a Navel orange, use any other large orange)
4-5 Tbsp dried cranberries
- Prepare the dressing by combining all the dressing ingredients in a screw-top jar and shaking. Set aside while you prepare the salad.
- Cut a medium-sized cabbage in half (place one half in the fridge to use another time). Remove and discard the outer leaves. Wash and roughly dry the cabbage half, and then shred it finely. Place it in a bowl.
- Peel an orange and cut it into bite-size pieces. Add them to your shredded cabbage.
- Add 4-5 Tbsp of dried cranberries to the rest of the salad.
- Shake your dressing once again, and pour over the salad in the bowl.
- Toss well, and taste. Add more seasoning or vinegar if necessary.
- Refrigerate and eat within 48 hours.
Submitted by: Inger-Lise Gulmann