Cabbage and herb slaw with oranges

This is a fabulous side dish to any grilled meal. It was a light and refreshing dish on a hot day and went perfectly with our grilled chicken. I liked the tangier flavors and the oranges added in. The dressing wasnt mayo or dairy based, so this would be a great addition to any outdoor party this summer.  I found this recipe in the Everyday Food Martha Stewart Magazine.



2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper

Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.
Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.


3 Comments on “Cabbage and herb slaw with oranges”

  1. Looks delicious and so refreshing! I have a few oranges left from my CSA; I think I’ll use them on this.

  2. Joelen says:

    This looks so refreshing!

  3. lola says:

    that looks so good! its a combination i’d never think to try, but now that i see it, it sounds delicious. thanks for the recipe.

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