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Satsuma Salad With Hot Cranberry Dressing

10min.chef's picture
Ingredients
  Savoy cabbage leaves 8 , tender, trimmed
  Satsuma 2 , peeled and cut into fans
  Walnuts 1⁄2 Cup (8 tbs), toasted
  Shallots 2 , trimmed, thinly sliced and cut into matchsticks
  Walnut oil 1 Tablespoon
  Garlic 2 Clove (10 gm), mashed
  Cranberries 1 Cup (16 tbs)
  Orange juice concentrate 3 Tablespoon
Directions

MAKING
1. Rinse cranberries.
2. Chop the cabbage leaves into narrow strips, then slice in half so each strip is about 1- x 2-inches long (should yield about 2 cups).
3. In a large salad bowl, pile the cabbage leaves; scatter oranges, walnuts, and shallots on top.
4. To prepare dressing, In a saucepan, over medium temperature, heat oil and add garlic; cook for about 1 minute.
5. Add cranberries and 1/2-cup water to saucepan; cover and cook over medium-low heat for about 10 minutes.
6. Remove lid and cook over medium-high heat for another 5 minutes, stirring occasionally until liquid is nearly gone.
7. Reduce heat, stir in orange juice, and heat until bubbling.

SERVING
8. Toss hot dressing with salad and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Healthy
Cook Time: 
15 Minutes

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