Spanish Orange, Red Cabbage and Almond Salad Recipe
This crunchy salad combines the sweetness of oranges with slightly spicy red cabbage and toasted almonds. In Spain, citrus fruits often end up in savory dishes in winter, when they are at their freshest and cheapest. The salad is as colorful as a fiesta on a plate and is perfect for refreshing heavier meals.
The salad combines classic Spanish winter ingredients—citrus fruit, cabbage and nuts—into a dish that is both refreshing and satisfying. Massaging the cabbage makes it tender yet still crunchy, while the toasted almonds add aroma and a pleasant bite.
Chef's tips
Use firm, juicy oranges; if you can find blood oranges, they will make the salad even more colorful. Do not skip toasting the almonds, as this significantly deepens their flavor. Adjust the balance of honey and vinegar in the dressing to your taste—slightly sweeter for more bitter oranges, more acidic for very sweet ones.
How to serve
Serve the salad on a large platter so the colors are clearly visible. It works well alongside roast poultry, grilled fish, or Spanish‑style tapas. For a more filling meal, you can add slices of grilled halloumi or crumble in some feta cheese just before serving.
Ingredients
- red cabbage - 250 g
- orange - 3 pieces
- almonds - 40 g
- onion - 0.5 pieces
- olive oil - 3 tablespoons
- vinegar - 1.5 tablespoons
- honey - 1 teaspoon
- mustard - 0.5 teaspoons
- salt
- pepper
Preparation
- Finely shred the red cabbage. Transfer to a large bowl, sprinkle with a pinch of salt and gently massage with your hands for 1–2 minutes, until it softens slightly and releases some juice.
- Toast the almonds in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Set aside to cool.
- Slice the onion into very thin slivers. Peel the oranges, removing the peel together with the white pith, then cut into slices or larger cubes, collecting any juice that runs out.
- In a small bowl, whisk together the olive oil, vinegar, honey, mustard, a pinch of salt and pepper. Add 1–2 tablespoons of the orange juice collected on the board and whisk again.
- Add the onion and oranges to the bowl with the cabbage. Pour over the dressing and gently toss, so as not to crush the fruit pieces.
- Just before serving, sprinkle the salad with the toasted almonds so they stay crunchy.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Migdały najlepiej przechowywać osobno i dodawać tuż przed jedzeniem, aby nie zmiękły.
