Equipment
Ingredients
Vinaigrette
- 2 orange, fresh
- 80 ml olive oil
- 30 ml red wine vinegar
- 21 g honey
- 1 g red pepper flakes
- 1 g salt
- 1 g black pepper
Salad
- 2040 g red cabbage, cored and chopped into bite-sized pieces
- 2 apple, halved, cored, and thinly sliced
- 30 g parsley, fresh leaves
- 120 g roasted, salted almonds, chopped
- 80 ml dried cranberries
Nutrition (per serving)
Method
Zest two oranges and juice one orange to yield approximately 80ml (1/3 cup) of juice.
In a large bowl, combine the olive oil, orange zest, orange juice, red wine vinegar, honey, and red pepper flakes.
Whisk the dressing ingredients until well blended, then season with salt and pepper to taste.
Core the red cabbage and chop it into medium bite-sized pieces.
Halve and core the apples, then slice them into thin wedges.
Add the prepared cabbage, sliced apples, parsley leaves, chopped almonds, and dried cranberries to the bowl with the vinaigrette.
Toss all ingredients thoroughly to ensure the cabbage is evenly coated with the dressing.
Perform a final taste test and add more salt or pepper if needed before serving.
Chef's Notes
- For maximum crunch, shred the red cabbage very thinly using a mandoline or a sharp knife. The thinner the shreds, the more tender the cabbage will be, even when raw.
- Don't be afraid to add other crunchy elements like toasted walnuts, pecans, or even sunflower seeds for added texture and flavor complexity.
- The vinaigrette can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and deepen.
- If you prefer a less sweet salad, reduce the amount of honey or substitute it with a touch more red wine vinegar. Conversely, if you like it sweeter, add a little more honey.
- To prevent the apples from browning, toss them with a squeeze of lemon juice immediately after slicing, before adding them to the salad.
Storage
Refrigerator: 48 hours — Apples may soften and brown over time; best enjoyed within 24 hours.
