Cabbage Salad With Oranges and Lemons
This crunchy, yummy salad will put that iceberg number you've been making on the back burner. (Well, not literally. We're thinking cooked iceberg salad would be kind of yucky.)
- About 5 cups finely sliced cabbage
- 1 tsp salt
- 2 smallish leafy celery stalks, finely sliced
- 2 whole oranges (blood oranges, when in season)
- 4 tbsp olive oil
- 1½ tbsp lemon juice
- 2 tsp balsamic vinegar
- Salt and freshly ground black pepper
- ½ tsp dried oregano, crushed through your fingers
- Ground chile, to serve
- Put the cabbage in a large bowl, sprinkle with 1 teaspoon of salt and cover with cold water. Leave to soak for an hour or so. This will help draw away any acid from the cabbage. Drain, rinse and put in your serving bowl with the celery.
- Cut the skin and all the pith from the oranges. Slice the oranges into fine wheels (picking out any seeds) and add to the cabbage.
- For the dressing, lightly whisk the oil, lemon juice, balsamic vinegar and oregano together. Season with salt and pepper and pour over the cabbage.
- Mix through well. Let it settle, then mix through a few more times so that the cabbage is completely coated. Toss through a sprinkling of ground chile just before serving or pass it around separately for those who want it.
- Serve in winter (when cabbage is at its best) with roast pork or chicken or in summer with grilled meats. A soft cabbage like savoy is best here, as the dressing will happily cling to it.
- You can easily add other ingredients—crushed dried mint or freshly chopped parsley, ground coriander seeds or caraway seed. Finely sliced fennel and coarsely grated carrots are also good, and you could use some beautiful purple cabbage for extra color. It is also lovely with a peeled, cored and chopped apple tossed through. Walnuts are great too.