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This cabbage salad recipe has it all: a perfect blend of crisp cabbage, juicy oranges, sweet raisins, crunchy walnuts, and creamy blue cheese. Exceptional flavor meets robust nutrition.
Inspiration for this salad was drawn from a recipe I tried years ago, called “Restoration Salad” from Food & Wine Magazine. The author, Ann Taylor Pittman, considered that the light, fresh and nutritious mix of ingredients could serve as a restorative antidote to heavy holiday indulgences. Her original recipe featured shredded Brussels sprouts, but I find their raw texture can be somewhat tough, even when finely shredded. And so, I tested a shredded green cabbage version, that my family/test kitchen immediately favored. Since the nutritional profile of both types of cabbage is very similar, this modification has become my staple version. Occasionally I use red cabbage as well, which is equally delicious and enhances the dish with a vibrant color.
Try this for yourself and bring something exciting to the table!
Ingredients
To make this delicious cabbage salad recipe, you will need:
- Green Cabbage: The star of our salad, green cabbage brings a delightful crunch and is packed with vitamins K and C.
- Oranges: Adding a citrusy punch, oranges are a great source of vitamin C and fiber.
- Raisins: These dried grapes lend a touch of sweetness and are rich in iron and potassium.
- Blue Cheese: Known for its strong flavor, blue cheese adds creaminess and is high in calcium.
- Walnuts: Toasted for extra flavor, walnuts provide a nice crunch and are loaded with healthy fats.
- Shallot: Shallots add a subtle oniony flavor and contain antioxidants.
- Dijon Mustard: Adds a tangy kick to the dressing.
- White Balsamic Vinegar: Enhances the dressing’s flavor and has antioxidant properties.
- Olive Oil: Gives the dressing a silky texture and is full of heart-healthy fats.
- Salt and Pepper: Enhance all the other flavors.
Step-by-Step How to Make
This vibrant cabbage salad recipe is straightforward. You will start by toasting the walnuts and preparing the oranges. Then, make the dressing and slice the cabbage. Finally, combine everything, garnish with cheese and walnuts, and serve.
For detailed steps, see the full recipe below.
How to Supreme an Orange
Have you ever wondered how chefs create those beautiful, juicy segments of orange with no pith or membrane? That’s called ‘supreming’ an orange, and it’s a fantastic skill to add to your culinary repertoire!
First, slice off the top and bottom of the orange, creating a flat base. Then, following the contour of the fruit, slice away the peel and pith from top to bottom, rotating as you go. Once you’ve exposed the juicy flesh, hold the peeled orange over a bowl and gently cut along the membranes on either side of each segment, allowing them to drop into the bowl. Voila! You have supremed an orange!
Check out this video from Le Cordon Bleu for step-by-step instructions.
Remember, practice makes perfect. So, don’t worry if you don’t get it right the first time. With a little patience and persistence, you’ll soon be supreming oranges like a pro, adding a gourmet touch to your salads, desserts, and more.
Recipe Tips and Substitutions
This recipe is flexible!
- If you don’t have a food processor, slice the cabbage by hand or use a mandolin.
- You can substitute red cabbage or Nappa cabbage for green.
- Feta cheese is a good substitute for blue cheese
- Walnuts can be replaced with pecans.
- Toasting walnuts is an optional step, but it’s highly recommended because it enhances both the taste and texture of the nuts.
Serving Suggestions
This cabbage salad is versatile. Serve it as an appetizer, a side dish, or add a whole grain like farro to make it a light meal. It will pair very well with grilled chicken or grilled fish.
Storage Instructions
Store any leftover cabbage salad in an airtight container in the refrigerator, keeping the nuts separate so they don’t become soggy. It’s best consumed within 3 to 4 days.
More Delicious Recipes
The Ultimate Red Cabbage Slaw for Fish Tacos
Cabbage Salad with Orange and Blue Cheese
Equipment
- Food processor optional
Ingredients
- 1/2 medium Green cabbage
- 2 Navel oranges
- 1/4 cup Raisins
- 3 oz Blue cheese
- 1/2 cup Walnut pieces
- 1 tbsp Shallot minced
- 1 tsp Dijon mustard
- 2 tbsp White balsamic vinegar
- 1/4 cup Extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp Fresh ground black pepper
Instructions
- Start by toasting the walnut pieces lightly in a small pan over medium heat until they start releasing their rich, nutty aroma. Set aside.
- Take one orange and grate it over a small bowl until you have about 1 teaspoon of zest. Set the bowl aside – you will use it later for the dressing.
- Supreme both oranges: peel oranges with a knife, removing all white pith. Section oranges over another bowl. Squeeze out any remaining juice from the membranes and discard them.
- Place raisins in a small microwavable bowl. Holding back the orange sections, tilt the orange bowl and pour all the collected orange juice over the raisins. You should have about ¼ cup of juice, or just enough to cover the raisins. If needed, add an extra tablespoon of water.
- Microwave the raisins on high for 1 minute. Then, transfer them (and any leftover juice) to a large bowl and let them cool down a bit.
- To the bowl with the orange zest, add olive oil, vinegar, shallot, mustard, salt, and pepper. Whisk everything together until it's well combined and emulsified.
- Slice cabbage thin with a food processor with blade at level 2 or 3, or with a knife or mandolin if you prefer.
- Add the sliced cabbage to the large bowl with the raisins. Drizzle the dressing over the top and toss gently to ensure everything is evenly coated.
- Add in orange segments, reserving a few pieces for presentation. Toss again gently.
- Divide the salad evenly among 6 plates. Sprinkle the toasted walnuts on top and add a few slices or crumbles of cheese. And don't forget those reserved orange segments for a picture-perfect presentation.
Notes
- If you don’t have a food processor, slice the cabbage by hand or use a mandolin.
- Check out this video from Le Cordon Bleu for step-by-step instructions on how to supreme an orange.
- You can substitute red cabbage or Nappa cabbage for green.
- Feta cheese is a good substitute for blue cheese.
- Walnuts can be replaced with pecans.
- Toasting walnuts is an optional step, but it’s highly recommended because it enhances both the taste and texture of the nuts.
- Store any leftover cabbage salad in an airtight container in the refrigerator, keeping the nuts separate so they don’t become soggy. It’s best consumed within 3 to 4 days.
- Serve as an appetizer, a side dish, or add a whole grain like farro for a light meal. It will pair very well with grilled chicken or grilled fish.
Who knew cabbage could be this good? Véronique did.