Tuesday
Jan312012
Cabbage with Almonds, Blood Orange and Ginger Vinaigrette + a Video

A lazy weekend gave way to an equally relaxed time in the kitchen. Simple meals alongside uncomplicated and tender conversations, a jeweled balm after a long and stressful week. With a new book in hand, freshly cut locks and this salad I feel lighter and ready to take on the world, well my little world anyway.
Wishing you all a calm and beautiful week...
Cabbage with Almonds & Blood Orange (serves 4-6)
- 4 cups savoy cabbage, sliced thin
- 4 cups purple cabbage, sliced thin
- 2 blood oranges, peel and pith removed and cut into wedges
- 1/2 cup sliced almonds, toasted
Ginger Vinaigrette
- 1/2 cup olive oil
- 1 TBS toasted sesame oil
- 1 TBS red wine vinegar
- 1 TBS honey
- 1 TBS dijon mustard
- 3/4 tsp ground ginger
- zest from 1 blood orange
- salt and pepper to taste
Whisk all vinaigrette ingredients in a bowl until combined. Set aside.
Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.
Enjoy!

Gluten/Grain/Dairy/Egg Free
Reader Comments (99)
Cheers,
Rosa
Maja x
;)
Can I ask what camera/lens you use and what program you edited it with?
You're amazing!
It's beautiful! Kudos!
http://missbobino.blogspot.com
Thank you Charlotte, I will add it to the list!
just stumbled upon your blog, and I'm so very glad that I did. It's beautiful, and I LOVE reading about your food journey in regards to your husband's health. I'm so happy you went against the advice of your first doctor and consulted a naturopath. OF COURSE diet makes a difference, no matter what a person's diagnosis. Congratulations on your huge victory of going medication free!