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Citrus Cabbage Salad

Bright, refreshing, and packed with vibrant flavors, this Citrus Napa Cabbage Salad is the ultimate winter side dish. Perfectly balancing zesty citrus with crisp vegetables, it’s a celebration of fresh ingredients to brighten your plate during colder months.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 People
Course: pasta salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium napa or savoy cabbage finely shredded
  • 1 large fennel bulb thinly sliced
  • 2 watermelon radishes or 4 red radishes sliced paper-thin
  • 2 large or 4 small carrots cut into thin rounds
  • 2 clementines segmented or sliced
  • 1 small avocado diced
  • A generous handful of fresh mint leaves
  • ⅓ cup toasted sesame seeds or chopped almonds
  • Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 2 teaspoons freshly grated ginger
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup fresh clementine juice
  • 1 tablespoon miso paste

Method
 

  1. Begin by preparing the dressing. In a small mixing bowl, combine the olive oil, minced garlic, grated ginger, lemon juice, clementine juice, and miso paste. Whisk thoroughly until the mixture is smooth and well emulsified.
  2. In a large mixing bowl, assemble the salad by combining the shredded cabbage, thinly sliced fennel, radishes, carrots, and half of the clementine slices and diced avocado. Pour in half of the prepared dressing and toss gently to ensure the ingredients are evenly coated. Allow the salad to rest for 10 minutes to let the flavors meld.
  3. Taste the salad and adjust the seasoning, adding more dressing if needed. Arrange the salad on a serving platter, layering it attractively. Top with the remaining clementine slices, avocado, and a sprinkle of fresh mint leaves. Garnish with toasted sesame seeds or chopped almonds for added texture and flavor.
  4. Serve immediately, accompanied by the reserved dressing for drizzling.