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  1. Red Cabbage Salad with Oranges, Cranberries and Nuts

Red Cabbage Salad with Oranges, Cranberries and Nuts

00:20:00 10 servings, 1/2 cup (125 mL) each
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10 servings, 1/2 cup (125 mL) each

Looking for a "kicked-up" coleslaw recipe? Have a look at our Red Cabbage Salad with Oranges, Cranberries and Nuts. It's bound to be a hit when served at your next dinner.

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  • Section oranges over small bowl to catch the juices. Place orange sections in medium bowl. Add 2 Tbsp. reserved juice; mix lightly.
  • Add all remaining ingredients except nuts; mix lightly.
  • Sprinkle with nuts.

Special Extra

Shred 1 carrot. Add to oranges along with the remaining ingredients.


Substitute 1/2 cup coarsely chopped pecans for the cashews and walnuts.

How to Section the Oranges

To section fresh oranges or grapefruit, be sure to sharpen the paring knife first. A sharp knife is much safer to use than a dull one since it is less likely to slip while cutting. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.


  • 10 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
Calories 120
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 0mg
Sodium 115mg
Carbohydrate 16g
Dietary fibre 2g
Sugars 10g
Protein 2g
Vitamin A 6 %DV
Vitamin C 80 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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