Red cabbage and orange salad

Serves four

• Red cabbage – 350 g
• 4 oranges
• 1/2 red onion
• Shelled walnuts – 50 g
  
  For the vinaigrette:
• Juice of 1 orange
• Extra virgin olive oil – 2 tbsp (20 g)
• Balsamic vinegar – 1 tbsp
• Salt and pepper to taste

Nutritional information
Per serving: 186 Kcal

Environmental Impact

Per serving: 
87 grams CO₂ equivalence - carbon footprint
234 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Cut the red cabbage into strips with the help of a mandolin. Rinse and dry it carefully and put into a large bowl.

Peel three of the four oranges, divide them up into segments and roughly cut (you can also cut into discs and then cut these in half, if preferred).

Add the orange pieces, the chopped walnuts and the onion to the red cabbage and mix.

Finally, make the vinaigrette. Squeeze the orange and pour the juice into a sealable container. Add two tbsp of extra virgin olive oil, a teaspoon of balsamic vinegar and a pinch of salt and pepper and shake vigorously for around two minutes until smooth.

Pour the vinaigrette onto the salad and mix.

For an even more flavoursome vinaigrette, add a teaspoon of mustard seeds.

The Chef’s Advice

Red cabbage is extremely versatile and can be a healthy side dish, base for a tasty soup, or used in juices and smoothies. 

Nutritional Advice

Extra virgin olive oil is an excellent dressing for vegetables as it facilitates the body’s absorption of fat-soluble vitamins.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Walnuts, like all nuts and seeds, are high in protein and have a lower environmental impact than animal-sourced proteins such as meat, fish, and cheese. Keep in mind that they are also calorically dense and should thus be used in small quantities and considered a substantial nutritional component of the dish.