Tangerine Avocado Cabbage Salad

This surprising-even-for-me combo appeared on my table as a cool puff of breeze on a hot day, and I’m sharing it because the unusual mix of of flavors and textures was immensely pleasing, so I’ll probably have it again soon. Imagine ripe tangerines flirting with mint and subtly sweet rice wine vinegar, artfully balanced with touches of toasted sesame and soy sauce while the coconut moderates diplomatically. Green cabbage, celery, and cucumber add various modes of crunch to the succulent sweetness of the tangerine. And, all this goodness in ten minutes. Let’s get to it!

What You’ll Need

Tangerine Avocado Cabbage Salad

• 1 tsp mint
• 1 tbsp rice wine vinegar
• 1 heaping tbsp coconut
• 1 generous pinch salt
• 1 slight dash each toasted sesame oil and soy sauce
• 3 tbsp evoo
• 1/2 tsp coconut amino
• 2 scallions
• 2 mandarin oranges
• 2 small stalks celery
• 3 cucumber slices 1/4″ thick and quartered
• 2 cups green cabbage, chopped
• 1/2 avocado, chunked

How to Make It

1. Wash and thinly slice the scallions, and add to a large salad bowl.
2. Peel, section, and halve the tangerine, and add to the bowl.
3. Add the mint, vinegar, coconut amino, toasted sesame & soy sauce, coconut, and EVOO to the bowl, so they marinate while you prepare the other ingredients.
4. Chop and slice the cucumber, celery, cabbage, and add to the bowl.
5. Chunk the avocado, and add to the bowl.
6. Toss thoroughly, and allow to marinate at least 15 minutes.

See, didn’t I promise this was quick?!

The Wrap

Tangerine Avocado Cabbage Salad- Close-up

This salad has a sweet and sour dynamic, but it’s done in an unusual way that definitely vanquishes any salad doldrums one may have.

I paired it with sparkling mineral water, but a crisp Sauvignon Blanc would be stellar, too.