Red Cabbage Clementine Salad
- A vibrant salad featuring crisp red cabbage and juicy clementine segments.
- Dressed with a honey-orange vinaigrette and topped with toasted walnuts.
- Perfect as a refreshing side dish or light lunch option.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad & Dessert
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Ingredients
Scale
- 1 small red cabbage, thinly sliced (about 4 cups)
- 2 clementines, peeled and segmented
- ¼ cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- ¼ cup toasted walnuts, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons pomegranate seeds (optional)
- 1 small shallot, thinly sliced (optional)
- ¼ cup fresh mint leaves, torn (optional)
- 1 teaspoon Dijon mustard (optional)
Instructions
- In a large bowl, whisk together orange juice, olive oil, honey, salt, and pepper until well combined.
- Add the thinly sliced red cabbage to the dressing and toss thoroughly to coat.
- Gently fold in the clementine segments, being careful not to break them apart.
- Top the salad with toasted walnuts.
- Let the salad rest for 10 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
- If using optional ingredients, add pomegranate seeds, shallots, and mint leaves just before serving.
Notes
- For best results, slice the cabbage as thinly as possible—a sharp knife or mandoline works well.
- The salad can be made up to 24 hours in advance, though add the walnuts just before serving to maintain their crunch.
- For a vegan version, substitute maple syrup for the honey.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8
- Sodium: 58
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
Keywords: Red Cabbage Clementine Salad, cabbage salad, clementine vinaigrette, autumn salad, zesty citrus salad