Red Cabbage Orange Salad
|Salt and pepper to taste|
|5 Tbsp Jack’s Grill Grapeseed Oil|
|(1) 24-oz jar Hengstenberg Red Cabbage|
Wash oranges thoroughly. Grate entire outer layer of 1 orange into a small bowl and set aside. Press the juice from the grated orange into medium bowl; season with salt and pepper. Carefully stir in the grapeseed oil. Cut top and bottom from the remaining oranges and remove the peel, including white inner layer. Cut into individual sections. Drain liquid from cabbage. In the medium bowl with the seasoned orange juice, carefully fold in grated orange peel and orange sections with drained red cabbage. Serve on plates.
Makes 4 servings