Red cabbage and orange salad
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Serves: 2
 
Ingredients
  • A quarter of a medium-sized red cabbage
  • 2 medium sized oranges
  • 1 scallion
  • For the dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil EVOO
  • 1 tablespoon maple syrup
  • 1 tablespoon raw tahini
  • ½ tablespoon of Dijon mustard
  • A pinch of sea salt
Instructions
  1. Remove the outer leaves of the red cabbage: those that are dry or deteriorated until you see leaves that are shiny and crisp. Cut and remove the white stem from the cabbage bottom.
  2. Finely cut the cabbage lengthwise into very thin strips. Reserve.
  3. Peel and cut the scallion into very thin longitudinal strips and reserve.
  4. Peel and cut the oranges into slices and these in pieces of ½ inch x ½ inch approximately.
  5. Place the ingredients for the dressing in a jar with lid, close and stir until the emulsion forms.
  6. Assemble the dish mixing the cabbage and orange with your hands, decorate with the scallion strips and add the dressing.
Culinary Tips
The balance between the amount of cabbage, orange and seasoning is essential. If the cabbage is of large size increase the rest of ingredients proportionally.
Cut cabbage leaves lengthwise and very thinly to get the optimal texture.
You can replace the maple syrup with another sweetener, agave syrup or panela cane sugar, for example.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/red-cabbage-and-orange-salad/