Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds, and Cara Cara Oranges
I've done a lot of very important eating over the last few weeks of spring.
I ate authentic Neapolitan pizza with the 'rents
Mom and Dad, that's you two, just in case you didn't understand my twenty-something lingo.
I ate Ethiopian food with lovely friends all the way from England.
The Ethiopian food wasn't from England.
The friend was.
I think I made that more confusing than it was. Or maybe I made it less confusing than it already wasn't. Now I'm just making a mess. Let's get back to the tasty food.
I ate an amazing veggie sandwich with incredible macaroni and cheese.
I jealously watched my mom eat this fantastic dessert.
Peanut Butter Ice Cream + Banana + Caramel + Chocolate = My dream dessert
I ate things, that to be honest, I didn't even know what I was eating.
Oh, and I ran a little half marathon. No big deal...
I find that while I do enjoy all of this crazy delicious eating, I most often enjoy preparing healthier foods. The temperature has been steadily increasing here in the west, causing me to crave quick and light meals filled with delicious veggies and fresh fruits.
This salad is an incredible combination of fresh and tasty ingredients. Crunchy purple! and napa cabbage is topped with sweet and slightly tart cara cara oranges (they are like a pink navel orange).
Roasted almonds and toasted sesame oil add a delightful nuttiness to the salad and a tangy ginger vinaigrette tops it all off.
This is the perfect summer dish. It's filled with bright colors and loads of tasty flavors.
Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds, and Cara Cara Oranges lightly adapted from Roost Blog
- 4 cups napa cabbage, sliced thin
- 4 cups purple cabbage, sliced thin
- 2 cara cara oranges (or blood oranges), peel and pith removed and cut into wedges
- 1/2 cup sliced almonds, toasted
- Ginger Vinaigrette, recipe follows
- 1/2 cup olive oil
- 1 TBS toasted sesame oil
- 1 TBS red wine vinegar
- 1 TBS honey (or agave nectar to make it vegan)
- 1/2 TBS dijon mustard
- 3/4 tsp ground ginger
- zest from 1 cara cara orange
- salt and pepper to taste
1. In a large bowl, combine both cabbages, orange slices, and almonds, set aside.
2. In a smaller bowl, whisk together all of the ingredients for the dressing. Drizzle desired amount of dressing over salad (I didn't use all of it) and toss until combined. Serve immediately with good company and a tasty summer dessert.