Vitamin coleslaw with oranges - fresh, light and piquant - can be prepared at any time of the year. But it is especially good in the summer, when a tender young cabbage of fresh harvest appears on sale.
Pick your recipe
You will need
- white cabbage - 500-700 grams,
- medium-sized carrots - 1 piece,
- sweet oranges - 2 pieces,
- wine or balsamic vinegar - 1-2 tablespoons,
- olive oil - 2 tablespoons,
- cranberries - 2 tablespoons,
- salt and sugar to taste.
Instruction manual
1
Peel the cabbage from the top leaves, chop finely, salt and rinse a little with your hands until soft. Grate the peeled carrots on a coarse grater, add to the cabbage and mix.
2
Squeeze the juice from one orange. You can use a citrus juice squeezer, or you can squeeze the juice without the help of additional devices. To do this, wash the orange and remember it properly in your hands - until it becomes soft. After that, cut the skin with a knife and release the juice, gradually squeezing the peel.
3
Add vinegar and olive oil to the orange juice, then pour the resulting cabbage-carrot mixture into the resulting dressing. Mix well, try. If it turned out to be too sour for your taste - add a little sugar and mix again, then put in the refrigerator for an hour and a half.
4
After the cabbage is marinated, peel the second orange. Divide into slices, remove the bones, clean the slices from the films. Cut each slice into three to four pieces. Add the chopped orange to the cabbage.
5
Add washed cranberries to the salad. Cranberries, if desired, can be replaced with lingonberries - in this case, this sweet and sour salad will become slightly less acidic, but lingonberries will give a bitter taste enriching taste.
6
Mix gently. Now the fresh cabbage salad with carrots and oranges is ready and you can serve it to the table.