Cabbage orange salad with balsamic dressing

cabbage orange saladI’ve been making (and eating) a lot of salads this week. Because salads are the bestest thing ever, always so colorful, gorgeous and vibrant, juicy and crunchy. Because they are the perfect lunch in my book. They fill me up in the most delicious way, giving me bucketfuls of energy instead of leaving me all drained and lazy and such. And because every week when I go to the farmers markets there’s so much abundance that I always come back home with armfuls of a lot of everything.

cabbage orange saladcabbage orange saladThere’s no real recipe when it comes to salads. Just mere suggestions to mix and match some fruits and veggies and pair them with a dressing. I used cabbage and orange, carrot and some tomatoes in this salad. I added sprouts, green onion, almonds and fresh herbs. But you can play around with it and add some spinach, use grapefruit instead of orange, your favorite nuts (or seeds!), maybe some capsicum. Fresh basil would be pretty awesome too. Or fresh oregano. You get it, herbs rule and there’s no such thing as too much of them.

cabbage orange saladcabbage orange saladHave a salad-filled weekend!

cabbage orange salad

Cabbage orange salad with balsamic dressing
Author: Chris
Prep time:
Total time:
Serves: 1-2
  • For the salad:
  • 1 wedge of cabbage, cut into fine shreds (about 2 cups)
  • 1 orange, peeled and chopped
  • 1 small carrot, finely diced
  • handful of cherry tomatoes, halved or quartered
  • 1 green onion, finely sliced
  • handful of sprouts
  • a good handful of fresh herbs (I used parsley and mint)
  • handful of nuts (I used almonds), chopped if you prefer
  • For the dressing:
  • 2 TBSP good olive oil
  • 1 TBSP walnut oil (or more olive oil)
  • juice of half a lemon
  • 1 TBSP balsamic vinegar
  • sea salt flakes
  • freshly cracked black pepper
  • optional: chili flakes, to taste
  1. Wash and chop all your veggies. Add them to a bowl.
  2. In a separate small bowl, combine the ingredients for the dressing.
  3. Add the dressing to the veggies and toss to coat.


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