Sweet and Tangy Cabbage Salad
I can hear the naysayers who think cabbage is a boring vegetable with no redeeming qualities other than its myriad health benefits. This easy, healthy cabbage salad will change even the most anti-cabbage people out there. Thinly sliced red cabbage has a beautiful, crisp texture to it. Paired with fresh orange and lemon juice, soy sauce and honey, this vibrant salad is packed with flavor on all ends of the spectrum, guaranteed to perk up any meal. This is one of the first side dishes to run low at my parties.

Serves 4

1 lb thinly shredded red cabbage
2 scallions, ends trimmed, sliced thinly on the diagonal
2 tablespoons mirin
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil


Fill half of a large bowl with ice water. Add both cabbages and scallions into the ice water and allow to sit for about 10 minutes while preparing the dressing.

In another medium sized bowl, whisk together the mirin, lime juice, orange juice, honey, soy sauce, salt and pepper until thoroughly combined. Slowly drizzle in the olive oil while still whisking vigorously until well mixed. Set dressing aside.

Drain the cabbages and scallion thoroughly from the ice water, placing back into the large bowl. Drizzle the dressing all over the cabbage mixture and toss together squeezing the cabbage firmly to mix the flavors well. Allow to sit for about 10 minutes before serving.

Tip: You can prepare the dressing a few hours ahead of time and set it aside at room temperature. You can also have the cabbage and scallions soaking in ice cold water left in the refrigerator for up to 12 hours ahead. Dress the cabbage only right before serving.