Paleo red cabbage salad with orange, pecans and lamb's lettuce

Paleo salad of raw red cabbage with orange segments, lamb's lettuce and toasted pecans in an orange and mustard dressing, dairy-free. A fresh lunch, 268 kcal per serving.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 3 min
• Total time: 23 min
• Calories: 268 kcal per serving
• Protein: 4 g
• Fat: 20 g
• Carbs: 21 g

Ingredients

• 500g red cabbage
• 2 oranges
• 100g lamb's lettuce
• 60g pecans
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp mustard
• ½ tsp salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife

1. Cut the red cabbage into thin strips, sprinkle with the salt and knead it with your hands for 2 minutes until it softens a little.
2. Peel the oranges with a knife, cut out the segments and catch the juice.
3. Whisk the orange juice, apple cider vinegar, mustard, olive oil and pepper into a dressing, mix it into the red cabbage and leave to marinate for 10 minutes.
4. Toast the pecans in a dry frying pan for 3 minutes and chop them roughly.
5. Mix in the lamb's lettuce and orange segments and sprinkle the salad with the pecans.

Good to know

Red cabbage doesn't always have to braise for hours. Raw and marinated with orange, it makes a fresh salad that goes well with duck, goose or a nut roast.

Swaps

Pecans → walnuts. Lamb's lettuce → rocket. Oranges → pomegranate seeds and an apple. Apple cider vinegar → lemon juice.

Cooking tips

Kneading with salt softens the raw cabbage without it losing its bite. Fold in the lamb's lettuce just before serving, otherwise it wilts.

Storage

Keeps for 2 days in the fridge without the lamb's lettuce.

Allergens

Contains pecans (tree nuts) and mustard; gluten-free, no milk or egg.

Frequently asked questions

How long does red cabbage salad keep in the fridge?

Keeps for 2 days in the fridge without the lamb's lettuce.

Dairy-free recipes