Cabbage Orange Salad with Balsamic Dressing


This week all of the ingredients for this fresh cabbage orange salad are in your spring CSA Box. Try it out and feel the refreshing energy  from spring time. Recipe adapted from


For the salad:

  • 1 cone cabbage, cut into fine shreds (about 2 cups)
  • 1 orange, peeled and chopped
  • 2-3 small carrots, finely diced or grated
  • 2 stalks celery, finely sliced
  • 1 cucumber, finely sliced
  • 1 fresh onion, finely sliced
  • a good handful of fresh herbs, cilantro ( also parsley and mint are good)
  • handful of sprouts, if you have them on hand
  • handful of nuts, pecans, almonds, cashews or peanuts (any kind will work) chopped if you prefer

For the dressing:

  • 2 Tbsp good olive oil
  • 1 Tbsp walnut oil (sesame or more olive oil)
  • juice of half a lemon (can substitute half an orange)
  • 1 Tbsp balsamic vinegar
  • sea salt flakes
  • freshly cracked black pepper
  • optional: chili flakes, to taste


  1. Wash and chop all your veggies. Add them to a bowl.
  2. In a separate small bowl, combine the ingredients for the dressing.
  3. Add the dressing to the veggies and toss to coat. Serves: 1-2
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