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.
Updated
Ingredients
Salad
- 2 large beets
- 1 Tbsp canola oil (15 mL)
- 1/2 head green cabbage, very thinly sliced (about 4-5 cups)
- 2 cloves garlic, minced
- 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)
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 |
| Sugar | 3.5 g |
| Protein | 2.5 g |
| Potassium | 210 mg |
