Today, there is no need to complain about the dearth of produce at the market. Because, today, I found something wonderful. Cara Cara oranges. Have you tried these? To be honest, I didn’t really know what I was getting when these hopped into my cart, and when I got home and sliced one open, I was so surprised by how pink the fruit was that for a moment I wondered if they were actually miniature grapefruits. As soon as that first slice of orange hit my tongue, I couldn’t care less whether it was a grapefruit, an orange, or a lemon, all I knew was that was the best little slice of citrus I’ve ever had. Like ever.
I had already planned on making this Orange Almond Asian Salad, and these sweet juicy oranges took it to a whole new level. Before you go judging me for calling this an “Asian” salad, please hear me out. I am fully aware that Asia is a continent stretching all the way from Turkey to Japan. I am aware that whether you’re in Turkey, India, Kazakhstan, or China, the food could technically be called Asian. So, here’s what I mean, I put ginger and soy sauce in this salad. I also added sesame. I know that doesn’t make it “Asian.” But come on! No one is searching the internet for an Orange Almond Ginger Sesame Soy Sauce Salad. (If you did in fact land on this page by searching for Orange Almond Ginger Sesame Soy Sauce Salad, I hope you found what you’re looking for! Also, oddly specific don’t you think?) So, there you have it. Please forgive me. Or don’t. But try the salad!
This Orang Almond “Asian” Salad is one of my all time favorite winter salads. I love the way the cilantro, almonds, and orange slices all work together with the gingery dressing. The perfect amount of sweet, salty, and sour. If you really want to “take things to the stars” add a few slices of teriyaki chicken. Yum!
It’s also worth mentioning that this is a sturdy salad. What I mean by that, is you can easily take it to a potluck, or make it a few hours before your guests arrive. Just toss the carrots and the cabbage with the dressing, and sprinkle the rest of the ingredients on top. (Cilantro can get a little soggy…)
Looking for more yummy winter salads? How about my go to barbecue chicken salad, or this delicious apple fennel salad, or this wild rice salad, or maybe this salad with farro, chickpeas, and pomegranates!?! I
- 1 small head of red cabbage (thinly sliced)
- 3 green onions
- 1 cup toasted almonds (roughly chopped)
- 1 orange, peeled and sliced
- 1/3 cup loosely packed cilantro
- 3 medium carrots grated
- 4 tablespoons red wine vinegar
- 1 clove garlic (diced or pressed)
- 1/2 inch piece of ginger (diced or pressed)
- 1 1/2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- Combine thinly sliced red cabbage and grated carrots in a large bowl.
- In a jar with a lid, combine vinegar, garlic, ginger, sesame oil, brown sugar, and soy sauce. Shake until the sugar is dissolved.
- Pour the dressing over the cabbage and toss thoroughly to coat. Top with sliced green onions, toasted almonds, orange slices and cilantro.