Tuesday, March 31, 2015

Red Cabbage Salad With Dates And Oranges

I love salads that have both sweet and sour ingredients, and I wanted to try using dates as the sweet one. They turned out to be a good complement to the oranges and the balsamic vinegar.

Cabbage, oranges, and almonds all contribute potassium and calcium that we need to keep our blood pressure low. Almonds are rich in the same healthy monounsaturated fat that is found in olive oil, as well as contributing protein, and phytosterols that block cholesterol absorption. Walnut oil is rich in the omega-3 fat, alpha-linolenic acid, that is associated with protection against heart disease.

  • Finely shredded red cabbage (1/2 large or 1 small cabbage)
  • Orange segments from 3 oranges plus any juice from the oranges
  • ~ 1/3 cup almonds
  • 4 large Medjool dates, chopped into pea-sized pieces
  • roasted walnut oil, 2-4 tablespoons (La Tourangelle is a great California brand)
  • balsamic vinegar, 2-4 tablespoons
  • salt

Using a large, sharp knife, cut red cabbage in half, then shave fine pieces off of the cut surface. Peel the oranges with a sharp paring knife, cutting from the top and removing most of the white membrane, in a circle until you have a long strip of peel. Cut each segment out by cutting close to the membrane on each side.

Roast whole almonds in an ungreased pan over low heat or in the oven at about 400 degrees, for ~ 5 minutes, until lightly toasted tasting. Chop coarsely. Remove pit from dates and chop into pieces the size of large peas.
Combine orange segments, juice, dates, and almonds with cabbage. Add walnut oil one tablespoon at a time, until cabbage is barely coated.

Add balsamic vinegar, one tablespoon at a time, tossing well with each addition, until salad tastes nicely tangy. Sprinkle sparingly with salt, toss, and serve.