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🥗 Crunchy Savoy Cabbage and Orange Salad with Toasted Walnuts

256 kcal · 30 min · 4 servings

Crunchy Savoy Cabbage and Orange Salad with Toasted Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the savoy cabbage under running water.
  2. 2. Remove the hard, thick central ribs from the leaves.
  3. 3. Tear the leaves into bite-sized pieces.
  4. 4. Wash the torn leaves again and let them drain well.
  5. 5. Bring about two liters of water to a boil in a large pot and add some salt.
  6. 6. Add the savoy cabbage to the boiling salted water and cook it for about three minutes.
  7. 7. Carefully lift the savoy cabbage out of the pot using a slotted spoon.
  8. 8. Immediately shock the savoy cabbage with ice-cold water to stop the cooking process.
  9. 9. Let the savoy cabbage drain completely in a colander.
  10. 10. Take one orange and peel it all around with a sharp knife.
  11. 11. Remove the white bitter pith under the peel as well.
  12. 12. Carefully cut out the fruit segments between the membranes.
  13. 13. Catch the released fruit juice in a bowl.
  14. 14. Wash the remaining oranges thoroughly with hot water.
  15. 15. Grate about one teaspoon of fine zest from the oranges.
  16. 16. Halve the oranges and squeeze out the juice.
  17. 17. Mix the collected juice, orange zest, oil, salt, pepper, and a pinch of cinnamon in the bowl.
  18. 18. Add the drained savoy cabbage to the marinade and let it marinate.
  19. 19. Heat a pan over low heat.
  20. 20. Toast the walnuts in the pan for about eight minutes.
  21. 21. Shake the pan occasionally to ensure the nuts toast evenly.
  22. 22. Add the toasted walnuts to the marinated savoy cabbage.
  23. 23. Plate the salad.
  24. 24. Garnish the salad with the previously cut-out orange segments.
  25. 25. Serve the salad immediately and enjoy your meal.

Nutrition per serving