Cabbage Orange Salad Food

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

ORANGE CABBAGE SALAD

Steps:

• Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
• Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
• Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
• In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
• FOR DRESSING:
• Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
• Cover jar and shake well.
• Pour all of the dressing into the salad, stirring to coat well.
• Cover and refrigerate for several hours to blend flavors, stirring occasionally.
• Prior to serving, drain excess dressing if desired.

SWEDISH CABBAGE AND ORANGE SALAD

Steps:

• In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
• Chill in the refregerator for up to 2 hours.
• Serve with meat & fish dishes.