Crunchy Cabbage Citrus Salad

Recipe by Rebecca Dienner for The FruitGuys

Ingredients

• 2 cups cabbage, thinly sliced
• 1 cup carrots, grated
• 1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, and/or a crisp apple, sliced into matchsticks (peel jicama/yacon root)
• 1 cup orange, Cara Cara, grapefruit, or another sweet citrus, supremed (see Cook’s note)
• ¼ cup shallot or onion, minced
• ¼ cup almonds, slivered and toasted
• ¼ cup sesame seeds

Dressing

• 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

Preparation

1. In a large bowl, toss the cabbage, carrots, radish (etc.), orange, onion, almonds, and sesame seeds.
2. In a small bowl, whisk together dressing ingredients until emulsified.
3. Add the 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.

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