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Salad Ingredients:

  • ½ head red cabbage (sliced thin)
  • ½ red onion (sliced thin)
  • 2 carrots (cut into matchsticks)
  • ¼ cup of candied ginger (chopped)
  • ½ Tbsp. turmeric seasoning
  • 2 tsp. salt
  • ¼ cup rice vinegar

Dressing Ingredients:

  • 1 Tbsp. blood orange juice
  • 1 tsp. maple syrup
  • ½ tsp. sesame oil
  • 2-4 kumquats (peeled and sliced with no seeds)
  • 1 tsp. black sesame seeds
  • 1⁄3 cup scallions (chopped)

Kumquat and Red Cabbage Pressed Salad

January is full of so many beginnings, and this salad is the perfect pal to pair alongside your new endeavors. It’s healthy, it’s delicious, and it’s an adventure in itself.

How to Make

1. Combine all the salad ingredients in a bowl. Massage with hands to mix. Snugly set a heavy bowl or plate over salad to press (add weights like a jar or can).  Set in the fridge for one or more hours while pressed.

2. Remove from fridge and pour off excess liquid.

3. Prep the dressing in a small bowl by whisking together the blood orange juice, maple syrup, and sesame oil. Drizzle over salad. Add kumquat slices. Toss.

4. Plate the salad. Top with sesame seeds and scallions.

Sarah Herrera