In this citrus-scented salad, the orange and coriander marry well together. Try this refreshing salad the next time you want to find new ways to prepare cruciferous vegetables.
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1 cup shredded red cabbage
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
Zest of ½ large orange
½ teaspoon ground coriander
sea salt and freshly ground black pepper, to taste
¼ cup chopped fresh cilantro
- Combine the cabbage, olive oil, vinegars and orange zest in a large
- Add the coriander and season to taste with salt and black pepper. Toss until well mixed.
- Refrigerate for 1 hour. To serve, divide onto two plates, sprinkle the cilantro on top and serve chilled.
Each 1-cup serving contains:
Saturated fat 1g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD