Recipe by: Christian Reynoso
Total Time: 20 minutes Serves 4-6: as a side dish
Ingredients:
- 2 large oranges
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or sugar
- ½ to 1 teaspoon crushed red pepper
- Salt and pepper to taste
- 1 (2¼-pound) red cabbage, cored
- 2 medium apples, halved and cored
- 1 cup parsley leaves (some tender stems are okay too)
- ⅓ cup roasted, salted almonds, pepitas, or sunflower seeds, chopped
- ⅓ cup dried cranberries, cherries, or other dried fruit
Directions:
- Zest both oranges and juice one of them (you’ll have about 2 tablespoons zest and ⅓ cup juice). In a large bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey and red pepper and then season with salt and pepper to taste.
- Chop the cabbage into medium bite-sized pieces and place in the vinaigrette bowl. Cut the apple into thin slices and add to the bowl along with the parsley, seeds/nuts and dried fruit. Season with salt and pepper, toss very well and serve.
TIP
- You can make up to 4 hours in advance, but the apples will lose a bit of their vibrant glow. Just toss in the parsley right before you serve to preserve freshness.