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Carrot and Orange Salad

A taste of summer for any season, this eye-popping orange salad is packed with fruits, veggies, and nuts, to wake up your workday or decorate the dinner table.

Serves 4
Ready in 20 mins
Prep time 20 mins
203 calories per serving


> 2 oranges
> ⅓ cup pistachios
> 1 (10 oz) bag shredded red cabbage
> ½ (10 oz) bag shredded carrots
> 3 tbsp olive oil
> 1 tbsp apple cider vinegar
> ½ tsp cayenne pepper
> 2 tsp minced garlic
> ⅓ cup pomegranate seeds


Zest and juice one of the oranges. Finely chop the pistachios. Toss cabbage and carrots to combine. In a bowl, whisk together oil, vinegar, and 3 tbsp orange juice. Stir in the cayenne, garlic, orange zest, and half the pistachios. Toss vegetables in dressing to coat.
Peel the remaining orange, making sure to remove as much of the white membrane as possible. Cut into ¼-inch rounds. Transfer the salad to a platter and top with the orange slices, pomegranate seeds, and remaining pistachios.

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