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Parsley Cabbage Salad with Orange Vinaigrette

We don't think of parsley as an ingredient, just a garnish, but in truth, parsley is jam-packed with nutrients and has a clean taste that makes it a great addition to any salad.

1/2 medium head green cabbage, finely shredded
1 small bunch flatleaf parsley, finely minced
1-2 carrots, fine matchstick pieces
4-5 fresh scallions, thinly sliced on the diagonal

orange vinaigrette
1/4 cup extra virgin olive oil
2-3 cloves fresh garlic, finely minced
2-3 shallots, finely minced
grated zest of 1 orange
sea salt
juice of 2 oranges
juice of 1 lime

Bring a pot of water to a boil and cook cabbage until crisp-tender, about 3 minutes. Drain and transfer to a mixing bowl. Stir in parsley. In the same boiling water, cook carrots for 2 minutes. Drain and add to cabbage-parsley mixture. Stir in scallions and set aside to cool.


To prepare the dressing, combine oil, garlic, shallots, orange zest and a light sprinkle of salt in a small saucepan and cook over low heat for 4-5 minutes. Remove from heat, whisk in orange and lime juice and season to taste with salt. 

To serve, toss cabbage mixture with dressing and serve warm or lightly chilled.

Makes 4-5 servings. 


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