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Red Cabbage, Carrot and Beet Salad with Orange Dressing

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This recipe brings together fall produce and an orange vinaigrette for a colorful and crunchy salad. Several of the ingredients in this recipe are julienned, or cut into matchsticks. This shape can feel a little intimidating for newer cooks, but it's a good technique to learn. We recommend watching a few tutorial videos to learn how to cut produce this way. If you have a mandolin, you can use that instead of a knife, just be careful!

Because this is a raw salad with lots of chopping, it's also a great recipe for younger kitchen helpers to practice their knife skills. This recipe uses raw beets which can stain the other ingredients when mixed together. If you're ok with everything looking a bit purple, feel free to mix away. If you want each ingredient to stand out a bit more and limit beet staining, we recommend not mixing everything together until right before serving and adding the beets last. We've also found that letting the julienned beets sit uncovered for a little while before mixing everything together can help too, because the cut surfaces get a chance to dry out a bit, making them less prone to staining.

Much of this recipe can be prepped ahead of time with everything mixed together when you'd ready to eat. The soaked raisins, dressing, cabbage, carrots, and beet can all be prepared in advance and stored in the fridge separately. When you're ready to combine everything, you'll only need to chop the apple and scallions.

Ingredients

Food
Amt
Units
Prep
Notes
1 cup golden raisins
golden raisins
1
cup
1 orange, juiced and zested
orange, juiced and zested
1
¼ cup apple cider vinegar
apple cider vinegar
¼
cup
¼ cup olive oil
olive oil
¼
cup
1 tablespoon dijon mustard
dijon mustard
1
tablespoon
1 teaspoon salt
salt
1
teaspoon
1 small head red cabbage, thinly sliced
cabbage
1
small head
thinly sliced
3 medium carrots, julienned
carrots
3
medium
julienned
1 large beet, julienned
beet
1
large
julienned
1 large Granny Smith apple, julienned
Granny Smith apple
1
large
julienned
4 scallions, thinly sliced on a diagonal
scallions
4
thinly sliced on a diagonal

Method

  1. Soak the raisins. To a small bowl, add the golden raisins and orange juice. Set aside to soak while you prepare the other ingredients or for at least 10 minutes.
  2. Make the dressing. Once the raisins are done soaking, strain off the remaining juice into a small bowl or jar. To the reserved juice, add orange zest, apple cider vinegar, olive oil, dijon mustard, and salt. Whisk the ingredients together until combined or, if using a jar, put on a lid and shake until the dressing is combined.
  3. Assemble the salad. To a large bowl, add cabbage, carrots, apple, scallions, and soaked raisins and gently toss to combine. Then, add the beet and gently toss again. Pour the orange dressing over the salad and gently toss one more time. Serve immediately.
Prep time
30 min
Cook time
0 min
Yields/Serves:
8 servings
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Yum. I like that it’s crunchy.” —Garrett, age 15
😫😟😐😀😍 “Super Yum. I love the color and the crunch.” —Jamie, age 9
😫😟😐😀😍 “Yuck. It tastes too sour to me.” —Meghan, age 8
😫😟😐😀😍 “Super Yum. I like this salad. There’s something sweet in there.” —Asa, age 8
😫😟😐😀😍 “Super Yum. This salad is really fresh.” —Carey, age 11
😫😟😐😀😍 “Yum. It is is a really good on the side with soup” —Darren, a grown up