Citrus Cabbage Salad
This citrus cabbage salad is essentially a cabbage coleslaw. It's crunchy, sweet, and tangy!
Servings: 5 servings
Ingredients
Salad
- 6 cups finely chopped red cabbage
- 1 grapefruit, peeled and segmented
- 1 orange, peeled and segmented
- 1/2 cup thinly sliced red onion
- 1/3 cup pomegranate seeds
- 1/4 cup chopped cilantro
- 3 tablespoons toasted pepitas
Citrus Vinaigrette
- Juice squeezed from leftover orange and grapefruit pulp, about 1/4 cup
- 1 tablespoon champagne vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and fresh ground black pepper to taste
Instructions
- Cut the cabbage in half and cut out the core. Cut the halves in half and then slice them thinly like you would for coleslaw. Place the cabbage in a large serving bowl.
- Thinly slice the onion into half moons and add it in with the cabbage. Segment the orange and grapefruit, but don't discard the membranes. Add the citrus segments to the cabbage.
- Add the pomegranate seeds, cilantro, and toasted pepitas to the salad and then make the vinaigrette.
- Pour half the vinaigrette over the salad and toss everything together. Taste for seasoning and add additional vinaigrette as needed. Cover the salad and refrigerate for 15-30 minutes before serving so that the flavors can marry.
Citrus Vinaigrette
- In a small bowl or jar with a lid squeeze all of the juices from the remaining grapefruit and orange membranes. Add the remaining vinaigrette ingredients to the juice. Whisk or shake until thoroughly combined.
Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 134mg | Fiber: 7g | Sugar: 17g