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Cabbage-and-Herb Slaw with Oranges


Generous amounts of basil and parsley invigorate the slaw.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2009


  • 2 navel oranges
  • 3 tablespoons champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small head Savoy cabbage, cored and shredded (2 cups)
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh basil, leaves torn
  • 3 scallions, thinly sliced (2 tablespoons)
  • Coarse salt and freshly ground pepper


  1. Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.

  2. Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

  3. Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

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