Cabbage Salad in Orange Vinaigrette
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups shredded cabbage | (about 1 head) Washed, trimmed and shredded. (Use red or white or half and half) |
| 1/2 cup shredded carrot | (about 2 medium) Washed, peeled and shredded. |
| 1/2 cup red bell pepper | (about 1 medium) Washed, trimmed and chopped. |
| ¼ cup chopped green onion | Washed, peeled and diced. |
| 1/4 cup honey | |
| ¼ cup fresh cilantro | (optional) Washed, trimmed and chopped |
| ½ cup orange juice | |
| 1/4 cup olive oil | |
| 3 tablespoons rice vinegar | |
| 1 tablespoon sesame oil | |
| ¼ teaspoon ground ginger | |
| 1/4 teaspoon cayenne pepper | Or a dash or sriracha sauce |
| 1/2 teaspoon salt | |
| ¼ cup crushed cashews |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine first cabbage, carrots, red bell pepper and green onion in a large bowl; toss well. | |
| 2 | Combine honey, orange juice, olive oil, rice vinegar, sesame oil, ginger, cayenne pepper and salt in a small bowl, stirring with a whisk. | |
| 3 | Pour vinegar mixture over cabbage mixture, tossing gently to combine. | |
| 4 | Cover; chill. Just before serving toss to coat and top with cashews. |
Posted in Vegetable Salad Recipes
