This vibrantly-colored salad can be served chilled or at room temperature. The salad can be made up to two days ahead; just omit the oranges and basil until the day you are serving the salad.
Serves 6 – 8
INGREDIENTS:
1 small red onion, halved and thinly sliced
3/4 cup cider vinegar
1 tablespoon whole ground mustard
1/4 cup olive oil
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small red cabbage (about 2 pounds), quartered, cored, and thinly sliced
2 navel oranges
1/3 cup freshly chopped basil
DIRECTIONS:
1. Place the onion slices in a medium bowl of cold water and let soak in the refrigerator for ten minutes. Then, drain the onion and set aside.
2. In a large bowl, whisk together the vinegar, mustard, oil, sugar, salt, and pepper; stir until the sugar has dissolved. Add the cabbage and onion ad toss well to coat.
3. Cut away the peel and white pith of the oranges and slice into wedges. Gently fold the oranges into the cabbage. Cover and refrigerate the salad, tossing occasionally, for at least two hours. Before serving, fold in the basil.
***Soaking the onions before adding them to the salad tempers their bite.
** Since blood oranges are in season, you could substitute them for the navel oranges and replace the red cabbage with green cabbage to present a salad with equally beautiful colors.
Recipe by Cristina Paul
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