Cabbage Slaw

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter salad.

Slideshow: Cabbage Recipes
  • Total Time:
  • Servings: 6
KEY: Salads

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  • 1 white or pink grapefruit or 2 oro blanc
  • 2 mandarin oranges or clementines
  • 4 kumquats, thinly sliced
  • 1/2 pound brussels sprouts, finely shredded
  • 1/3 cup pitted green olives, chopped
  • 4 Medjool dates, pitted and thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Using a sharp knife, peel the grapefruit and mandarin oranges, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes and release the sections into the bowl. Squeeze the juice from the grapefruit into the bowl; you will need 1/4 cup. Add the kumquats, brussels sprouts, olives, dates and olive oil and season with salt and pepper; toss to evenly coat. Serve.

Contributed By Photo © Line Klein Published March 2014

464611 recipes/cabbage-slaw 2014-02-12T03:16:58+00:00 Kay Chun winter|barbecue-cookout|game-day|thanksgiving|american|salads|side-dishes|6|fast|gluten-free|healthy|no-cook|vegetarian|weeknight-dinner|lunch march-2014 recipes,cabbage-slaw 464611

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