Red cabbage and orange salad

    20 min

    A colourful winter salad of red cabbage, spring onions, oranges, dried cranberries and toasted pine nuts.

    3 people made this

    Serves: 4 

    • 175g shredded red cabbage
    • 1 tin mandarin oranges, drained
    • 1 spring onion, chopped
    • 30g dried cranberries
    • 40g pine nuts
    • 80ml rapeseed oil
    • 4 tablespoons vinegar
    • 1 tablespoon caster sugar
    • 2 pinches salt

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Lightly toss red cabbage, orange segments, spring onion and cranberries together in a salad bowl.
    2. Toast pine nuts in a small pan over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
    3. Whisk oil, vinegar, sugar and salt in a bowl until sugar and salt have dissolved.
    4. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

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    Reviews in English (13)


    I wanted to like this salad - it was beautiful and colorful and very easy to make. My guests and I didn't like it, though. I upped the amount of sugar and it was still much too sour for our tastes.  -  23 Nov 2012  (Review from Allrecipes US | Canada)


    I added purple grapes and pomegranate seeds. We call this salad dessert!  -  16 Nov 2013  (Review from Allrecipes US | Canada)


    This is a delicious salad. I used cider vinegar in mine, and I wouldn't change the recipe a bit. The appearance is beautiful with the purple of the cabbage contrasting against the orange mandarins and the green flecks of onion. The sweet and sour flavor of the dressing is mellowed by the toasted pine nuts, which give the salad a depth and richness. Because I had some red cabbages left from my garden, I made this for Thanksgiving dinner, and the sweet and sour dressing complemented the oiliness of the turkey and gravy very nicely. I will definitely make this salad again--especially for events when I want my dishes to be especially eye-catching.  -  23 Nov 2012  (Review from Allrecipes US | Canada)