ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Cabbage Salad with Dates

David Prince
Yield Makes 8 servings
This salad is as healthy as it is tasty: Cabbage, oranges, and almonds contribute potassium and calcium; almonds add monounsaturated fat and phytosterols; and walnut oil is rich in omega-3 fatty acids. Prep Time: about 15 minutes.

Ingredients

  • 1/2 head red cabbage (20 oz. total), finely shredded
  • 3 oranges, peeled and segmented with membranes removed and juices reserved
  • 1/3 cup coarsely chopped toasted almonds
  • 5 Medjool dates, pitted and chopped
  • 2 tablespoons walnut oil
  • 2 tablespoons lemon juice
  • Salt

Nutrition Information

  • calories 138
  • caloriesfromfat 43 %
  • protein 2.7 g
  • fat 6.5 g
  • satfat 0.6 g
  • carbohydrate 20 g
  • fiber 4.1 g
  • sodium 92 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, combine cabbage, orange segments and their juice, almonds, and dates. Drizzle with walnut oil and lemon juice and mix gently to coat. Sprinkle with salt to taste.