Green and Orange Cabbage Salad | PCC Natural Markets

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Green and Orange Cabbage Salad

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Crispy and tangy, this salad brightens winter meals nicely. Or, serve it instead of boiled cabbage with corned beef for St. Patrick’s Day.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Combine olive oil, vinegar, zest, juice and salt in a large serving bowl and whisk to blend.

Slice cabbage into 1/2-inch slices, then cut crosswise into bite-sized lengths. Place in the bowl with dressing.

Remove the heavy rib from collard leaves. Roll leaves tightly into a cigar shape and slice thinly. Cut across the resulting shreds to shorten the length, and add to the bowl along with grated carrots and sliced green onions.

Toss, check the balance of flavors, and add pepper to taste. Serve immediately.

Recipe by Roxanne Winship, PCC staff member

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