My mum and I are salad freaks—we love a good salad any time of the day. This is a salad that she’d make back when lettuces weren’t a very easy find in Mumbai. It’s a nice crunchy salad bursting with the citrus hit of summer oranges and spiked with the pepperiness of the spring onions and the cabbage itself. Experiment with the simple vinaigrette by using different vinegars, oils, and salts. Substitute the orange with pineapple or spring onions with fresh fennel. But no matter what you do, make sure you use the smallest, greenest cabbages you can find. I made this salad with my Girl Guide patrol for a camp back in school and because we were so creative back then, we called it the Oro-green salad. I know; I’ve come a long way. By the way, we got the highest points for cooking in that camp.
Cabbage, Orange, and Spring Onion Salad
- 1 small head of young, green cabbage, shredded
- 1 orange, segmented
- 2 spring onions, sliced on the diagonal
- 1 small bunch of mint
For the dressing:
- Juice of half a lemon
- 2 tsp. extra virgin olive oil
- ½ tsp. sugar
- Salt to taste
- Freshly cracked black pepper, to taste
- Place all the ingredients for the dressing in a small bowl and whisk together.
- Place all the other ingredients in a mixing bowl and chill under ready to serve.
- When you want to serve the salad, toss the salad in the dressing and serve immediately.