A crunchy salad of strips of kale, cabbage, and carrots dotted with blood orange slices and tossed in a tahini-miso-ginger dressing.
This is a great lunch to pack up and take to work with you. Keep the dressing separate, and dress it when you're ready to eat!
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Looking for ways to use all that lovely new citrus coming into the markets now? For example, this is the only time of year we get those gorgeous blood oranges. You can make a Winter Citrus Salad and maple Vinaigrette, Moroccan Citrus Quinoa Salad, or this Asian winter salad. For more winter salad ideas, check out this post for what to cook in January.
❤️ Why you'll love this recipe
- This salad is so good for you, and just what you need after the holidays.
- It's a wonderful way to use blood oranges showing up at the market. Fresh blood orange juice squeezed from an extra blood orange makes the salad dressing sing!
- This salad recipe is gluten-free and dairy-free.
- It's ready to eat in about 20 minutes.
- Pack it up and take it to work to eat for lunch. (I like to dress it just before I eat it, so pack the dressing separately.
🧅 Main Ingredients + Notes
For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post. The first 7 ingredients are for the dressing, which can be made ahead of time.
- Miso - I use yellow miso.
- Tahini
- Honey
- Extra virgin olive oil
- Lime juice
- Blood orange juice
- Ginger
- Kale
- Cabbage - I use light green cabbage in this recipe.
- Serrano pepper
- Carrot
- Sesame seeds
This is a useful guide on the 5 major different types of cabbage that includes tips for purchasing the best cabbage at your market, how to store it for a longer life, and how to use the various types.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase.
👩🍳 Preparation Tips
You can make the salad dressing ahead of time.
Dry the greens completely before dressing the salad, otherwise the dressing will be watered down.
Once the salad is ready, dress it and serve immediately. It's best when it's crisp.
💡Ideas for Possible Variations
Any kind of oranges will work in this recipe if you don't have blood oranges available to you.
Add cooked quinoa to make it a meal.
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Kale, Cabbage, and Blood Orange Salad with Tahini Ginger Dressing
Equipment
Ingredients
- 1 tablespoon miso paste
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 3 tablespoons blood orange juice
- 1 ½ teaspoons fresh grated ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 cups kale I use dinosaur kale
- 4 cups cabbage
- ½ Serrano pepper finely minced
- ½ large carrot peeled
- 3 blood oranges peeled and sliced horizontally
- sesame seeds
Instructions
- Combine the miso paste, tahini, honey, olive oil, juices, fresh ginger, salt and pepper in a small bowl. Whisk to combine.
- Wash the kale and cabbage, and remove the thick central stem from the kale leaves. Stack the leaves on top of each other and thinly slice. Thinly slice the cabbage. Place both in a large bowl.
- Add the Serrano pepper.
- Using a vegetable peeler, slice long, thin shavings of the carrot, and add to the bowl, along with the blood oranges and a sprinkling of sesame seeds to taste.
- Pour the dressing over the salad just before serving, and toss thoroughly.
Bevi
I remember tearing ourselves away from the home where we raised our kids, and leaving so many memories there. It was wrenching. To this day, when my kids come to stay, they make a pilgrimage to the home of their childhood.
The Wimpy Vegetarian
That's so nice - I totally understand that. I think I'll be driving by the house for some time to come too 🙂
apuginthekitchen
Beautiful salad Susan, love the dressing and I do LOVE kale especially in salads. Perfect light salad to start Spring.
The Wimpy Vegetarian
I didn't used to love kale, but I just made up my mind a couple of years ago to like it. I experimented forever with it, and now I love it. Now I'm trying to like tofu....Hope you had a great Easter weekend, Suzanne!
lizthechef
Change is so hard, especially a move. I have lived in our bungalow for 35 years! Such a lovely salad to say, "Happy Spring."
The Wimpy Vegetarian
Wherever we land next, we hope to be there for a long time to come. I don't want to do this again anytime soon. Staying put sounds heavenly to me right now 🙂
TasteFood
Congratulations on your house, Susan. I love kale salads, and just finished making one myself. I love the addition of orange to yours.
EA
Lovely post, and such a gorgeous, healthy salad too!
Julia
Now that is a beautiful salad if I have ever seen one! That dressing is a keeper too. 🙂
mjskit
What a fabulous early spring salad! I could make a meal out of this with all of the greens. I really love the combination of kale and citrus so I know I would love this salad. Sounds like you are really enjoying your new home. I was on the back patio yesterday just thinking of all of the things I need to start working on. Love being a homeowner but it's a lot of work. 🙂
Sunithi
This looks gorgeous !!! Love the home made dressing !! Have to make this once I pick up the ingredients !!
Viviane Bauquet Farre- Food and Style
So vibrant and colorful!
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I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.
Terra
Hubby and I both just agreed, that dressing sounds DELICIOUS!!!! I have a few blood oranges left, YAY! We are trying to enjoy more salads, tonight we grilled veggies and grilled chicken, it was so perfect! Hugs, Terra
foodienewz
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.