Cabbage with Almonds, Blood Orange and Ginger Vinaigrette + a Video

A lazy weekend gave way to an equally relaxed time in the kitchen. Simple meals alongside uncomplicated and tender conversations, a jeweled balm after a long and stressful week. With a new book in hand, freshly cut locks and this salad I feel lighter and ready to take on the world, well my little world anyway. 

Wishing you all a calm and beautiful week...

Cabbage with Almonds & Blood Orange (serves 4-6)

• 4 cups savoy cabbage, sliced thin
• 4 cups purple cabbage, sliced thin
• 2 blood oranges, peel and pith removed and cut into wedges 
• 1/2 cup sliced almonds, toasted

Ginger Vinaigrette

• 1/2 cup olive oil
• 1 TBS toasted sesame oil
• 1 TBS red wine vinegar
• 1 TBS honey
• 1 TBS dijon mustard
• 3/4 tsp ground ginger
• zest from 1 blood orange
• salt and pepper to taste

Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat. 

Enjoy!