Crunchy shredded red cabbage, sweet orange segments, and crumbled walnuts make this red cabbage salad is a winner. Served with the Christmas leftovers on Boxing Day or a New Year’s celebration feast.
Easy to prep in just 10 minutes, this wonderfully wintery salad will be sure to vibrantly brighten up any meal. Also works well with toasted pumpkin or sunflower seeds and crumbled leftover stilton. Colourful, tasty, and healthy, this salad is full of goodness. Walnuts are great for slow release energy, while red cabbage and oranges are packed full of vitamin C. As red cabbage recipes go, this is a favourite..
- 1 red cabbage, shredded
- 2 small oranges, peeled and segmented
- 100g walnuts, roughly chopped
- 1tbsp balsamic vinegar
- 1tbsp extra virgin olive oil
- In a mixing bowl, toss all of the ingredients together and serve on a large serving platter.
Top tips for making red cabbage salad
If you don’t have any fresh fruit to hand, use tinned clementine segments instead.
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Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.
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