Napa Cabbage, Orange, and Almond Salad

Want a delicious way to use Napa cabbage that will please the whole family? This refreshing salad is packed with flavor and nutrients.

Serves 6 / Prep tips: Dry-toast almonds and sesame seeds in a small skillet over medium heat, stirring constantly until aromatic and golden; or use a toaster oven. Add 2 cups of diced, cooked chicken to make this a light meal.

1 small head napa cabbage

1 small bunch green onions, sliced

1 navel orange

1 teaspoon honey

2 tablespoons raw apple cider vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon toasted sesame oil

1 teaspoon ume plum vinegar or red wine vinegar

1/2 cup slivered almonds, toasted

1/4 cup sesame seeds, toasted

1. Wash cabbage head and towel dry. Cut crosswise into 1/4-inch ribbons. Transfer to a large bowl. Add green onions.

2. Cut rind and pith from oranges; then cut segments from membranes, catching juices in bowl. Squeeze juice from remaining membranes into bowl. Add honey and cider vinegar to juice; stir to dissolve. Add oils and ume or red vinegar; whisk to combine.

3. Cut orange segments into bite-size pieces and add to cabbage, along with almonds and sesame seeds. Drizzle with dressing and toss gently.

PER SERVING: 188 cal, 16g fat (9g mono, 4g poly, 2g sat), 0mg chol, 5g protein, 10g carb, 6g fiber, 190mg sodium

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