Best Cabbage And Orange Salad Recipes

Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

Swedish Cabbage and Orange Salad image

Provided by Sydney Mike

Categories Fruit

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup cabbage, finely shredded (white cabbage preferred)
2 navel oranges, sectioned
1/4 cup golden raisin
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice

Steps:

In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
Chill in the refregerator for up to 2 hours.
Serve with meat & fish dishes.

Cabbage and Orange Salad image

Number Of Ingredients 9

3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
4 cups finely shredded cabbage
2 medium navel oranges
2 green onions, , including 2 inches of the green, finely chopped
2 tablespoons chopped fresh cilantro
1 large avocado (Hass variety preferred), peeled and diced

Steps:

In a small bowl, whisk together the oil, vinegar, salt, and pepper. Put the cabbage in a large bowl. With a sharp knife, cut both ends off the oranges, and cut away the rind and the white pith. Cut the oranges into bite-size pieces and put in the bowl with the cabbage along with the onions, cilantro, and avocado. Add the dressing and toss gently to coat the salad. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves