February/March 2007

Orange Ginger Salad

With the help of carefully chosen supporting ingredients-and an easy but essential technique-citrus can bring new life to winter salads.

Why This Recipe Works

There’s something appealing about savory green salads with sweet chunks of fresh, juicy citrus. But in most of the orange ginger salad recipes we tried, the fruit tended to get lost in the mix. In our recipe, we emphasized the orange by using the juice as the base of our dressing. We also made easy work of removing the rind, bitter pith, and fibers of the orange by using a sharp paring knife or serrated knife. These techniques helped us bring new life to our Orange Ginger Salad recipe.


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Serves 4


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3 tablespoon extra-virgin olive oil
1 cup segments plus 2 tablespoons juice from 3 large navel oranges
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon grated fresh ginger
1 (5-ounce) bag arugula
2 cups packaged shredded cabbage or coleslaw mix
½ cup sliced glazed almonds
¼ teaspoon ground black pepper
4 scallion, sliced thin
Nutritional Information


Per Serving (Serves 4)

  • Calories 214
  • Cholesterol 0g
  • Fat 17 g
  • Sodium 93 mg
  • Saturated 2 g
  • Carbs 16 g
  • Trans 1 g
  • Dietary Fiber 5 g
  • Monounsaturated 12 g
  • Sugar 10 g
  • Polyunsaturated 3 g
  • Protein 5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4

You can find sliced glazed nuts in the party-nut aisle of your supermarket (see related tasting).

Roughly chop orange segments and toss with cabbage and scallions in medium bowl. Combine orange juice, soy sauce, honey, ginger, pepper, and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss cabbage mixture with 1 tablespoon dressing. Toss arugula with remaining dressing in large bowl and divide among 4 plates. Top arugula with cabbage mixture and sprinkle with almonds. Serve.


Segmenting Citrus

Cutting perfect, jewel-like segments from citrus is so much easier than you think—especially if you use a sharp paring knife or small serrated knife. Work over a bowl to catch the juices.

Cut the ends from the fruit. Following the natural curve of the fruit, trim the peel away, down just beyond the white pith, to expose the flesh of the fruit.

Insert the blade between the membrane and pulp of each segment and cut toward the center, separating the fruit from the membrane.

After releasing the segment, wiggle the blade away from you. The segment should pop right out.