This symphony of textures and tastes will dance across your palate, each bite a harmonious blend of tangy citrus, crunchy vegetables, and earthy arugula. The citrus vinaigrette, a delightful fusion of orange, mandarin, and lemon juices, adds a zesty twist that will awaken your senses.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Salad Recipes.
Cabbage Rucola Carrot Radishes Salad
Servings: 6 People
Ingredients
- ½ Purple Cabbage , shredded
- 2 Cups Baby Rucola
- 3 Carrots , peeled and thinly shredded
- 2 Radishes , roughly peeled and thinly sliced
- 3 tbsp Pine Nuts , roasted
- 3 tbsp Pomegranate Seeds
- 1 tsp Sea salt
For the Citrus Vinaigrette
- 1 Orange , juiced
- 1 Mandarine , juiced
- 20 ml Lemon juice
- 80 ml EVOO , Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 1 tsp dry Thyme
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- First, we make the vinaigrette by adding all its ingredients, except of the oil, in a medium bowl and whisk them together. Then slowly pour the oil while whisking for a nice emulsification.
- Then combine all the salad ingredients in a large bowl, add the vinaigrette, season with the salt and toss to combine.
