Prep 30 mins
Cook 0 mins
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook called, "Flavors of the Southwest." Note that refrigeration time is NOT included in the preparation time.
- 3 medium oranges
- 1⁄4 cup vegetable oil
- 3⁄4 teaspoon finely grated lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
- 1 small red onion (thinly sliced, rings intact)
- 1 small head of cabbage, shredded
- 1⁄2 cup fresh cilantro leaves, chopped
- Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
- Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
- Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
- In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
- FOR DRESSING:
- Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
- Cover jar and shake well.
- Pour all of the dressing into the salad, stirring to coat well.
- Cover and refrigerate for several hours to blend flavors, stirring occasionally.
- Prior to serving, drain excess dressing if desired.