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)
1/4 cup shallot or onion, minced
1/4 cup almonds, slivered and toasted
1/4 cup sesame seeds


1/4 cup sesame oil
1/4 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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.