Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing

Ingredients for Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing

• 90ml fresh blood orange juice

• 1 1/2 teaspoons rice vinegar

• 1 teaspoon honey

• 60ml olive oil

• 60ml mayonnaise

• 1 1/2 tablespoons chopped shallot

• 1 575g savoy cabbage, halved, sliced 1/4 inch thick

• 675g head of radicchio, halved, sliced 1/4 inch thick

• 1 large red pepper, sliced

• 60g dried cranberries

How to make Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing

Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise and shallot. Season with salt and pepper. Pour into jar with lid; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Place cabbage, radicchio, and pepper in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle dried cranberries over.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.