Crunchy Cabbage Citrus Salad

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Recipe by Rebecca Dienner for The FruitGuys

2 cups cabbage, thinly sliced
1 cup carrots, grated
1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, and/or crisp apple, sliced into matchsticks (peel jicama/yacon root)
1 cup orange, Cara Cara, grapefruit, or other sweet citrus, supremed (see Cook’s note)
¼ cup shallot or onion, minced
¼ cup almonds, slivered and toasted
¼ cup sesame seeds
¼ cup sesame oil
¼ cup apple cider vinegar, rice vinegar, or lemon juice
3 tablespoons soy sauce
1 teaspoon honey, agave, or sugar
Black pepper to taste


  • In a large bowl, toss the cabbage, carrots, radish (etc.), orange, onion, almonds, and sesame seeds.
  • In a small bowl, whisk together dressing ingredients until emulsified.
  • Add desired amount of dressing to the vegetables, toss well, and adjust seasonings as desired.

Serves 4–6 as a side salad. Prep time, 20 minutes.

Cook’s note: “Supreming” citrus means to cut away the peel and pith, and slice the juicy segments from in between the membrane.

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