Directions:
- Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
- Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
- Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
- In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
- FOR DRESSING:
- Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
- Cover jar and shake well.
- Pour all of the dressing into the salad, stirring to coat well.
- Cover and refrigerate for several hours to blend flavors, stirring occasionally.
- Prior to serving, drain excess dressing if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.25 Kcal (491 kJ) | ||
| Calories from fat | 61.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Sodium | 21.38mg | 1% | |
| Potassium | 303.49mg | 6% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 1.74g | 3% | |
| Vitamin C | 69.9mg | 116% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 63.8 Kcal (267 kJ) | ||
| Calories from fat | 33.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 10% | |
|---|---|---|---|
| Sodium | 11.63mg | 1% | |
| Potassium | 165.15mg | 6% | |
| Total Carbs | 7.8g | 5% | |
| Sugars | 4.82g | 35% | |
| Dietary Fiber | 2.51g | 18% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 38mg | 116% | |
| Calcium | 37.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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