Eat veggies

Warm Cabbage Salad with Orange Dressing

This is a great way to turn a cabbage into a show stopping salad. Leftovers are great served cold the next day.

Prep Time

Servings

Salad

2 large beets (2)

1 Tbsp canola oil (15 mL)

1/2 head green cabbage, very thinly sliced (about 4-5 cups)

2 cloves garlic, minced (2)

1/3 cup sunflower seeds (75 mL)

Dressing

2 Tbsp canola oil (30 mL)

2 Tbsp orange juice (30 mL)

1 Tbsp Dijon mustard (15 mL)

1/2 tsp salt (2 mL)

Preheat oven to 400℉ (200°C). Wrap whole beets in aluminum foil.
On a rimmed 13 x 18 inch (33 x 46 cm) baking sheet, place the wrapped beets and roast for about 1 hour until fork-tender (fork can be inserted easily). Remove from oven and let cool.
Once beets are cool enough to handle, peel the skin and chop into small cubes. Set aside.
In a small bowl, whisk together all dressing ingredients. Set aside.
In a large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add cabbage and garlic and cook for 2-3 minutes until cabbage slightly softens and is heated through.
Add heated cabbage to salad bowl, toss with dressing. Add beets and very gently fold together.
Top with sunflower seeds and serve.

Ingredients

Salad

2 large beets (2)

1 Tbsp canola oil (15 mL)

1/2 head green cabbage, very thinly sliced (about 4-5 cups)

2 cloves garlic, minced (2)

1/3 cup sunflower seeds (75 mL)

Dressing

2 Tbsp canola oil (30 mL)

2 Tbsp orange juice (30 mL)

1 Tbsp Dijon mustard (15 mL)

1/2 tsp salt (2 mL)

Did you know?

Canola oil’s high smoke point (468°F) makes it ideal for sautéing, stir frying and deep frying.

Did you know?

Canola’s contribution to the Canadian economy has increased by $7.2 billion in the past decade.

Directions

Preheat oven to 400℉ (200°C). Wrap whole beets in aluminum foil.
On a rimmed 13 x 18 inch (33 x 46 cm) baking sheet, place the wrapped beets and roast for about 1 hour until fork-tender (fork can be inserted easily). Remove from oven and let cool.
Once beets are cool enough to handle, peel the skin and chop into small cubes. Set aside.
In a small bowl, whisk together all dressing ingredients. Set aside.
In a large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add cabbage and garlic and cook for 2-3 minutes until cabbage slightly softens and is heated through.
Add heated cabbage to salad bowl, toss with dressing. Add beets and very gently fold together.
Top with sunflower seeds and serve.

Nutritional Analysis

Calories

128

Total Fat

10.7 g

Saturated Fat

0.9 g

Cholesterol

0 mg

Sodium

214 mg

Carbohydrates

7.2 g

Fiber

2.1 g

Protein

2.5 g

Related Recipes

Eat veggies

White Bean Burgers w/ Not-So-Secret Sauce

Eat veggies

Rainbow Veggie Kebabs with Mediterranean-Style Marinade

Eat veggies

Sopa de Tortilla (Tortilla Soup )

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.