Spinach and Red Cabbage Salad with Oranges and Almonds

Name: Spinach and Red Cabbage Salad with Oranges and Almonds
Yield: 4 to 6 servings
Ingredients: 4 to 6 ounces baby spinach; 1 1/2 cups thinly shredded red cabbage; 3 small seedless oranges, such as clementines, peeled and sectioned; 1/2 medium cucumber, scrubbed, halved lengthwise, and thinly sliced; 1/4 cup toasted slivered almonds; 1 1/2 tablespoons extra virgin olive oil; 1 1/2 tablespoons white balsamic or white wine vinegar, or to taste; Salt and freshly ground black pepper

January 24, 2012

This colorful salad dresses up a plate, especially if the central dish is monochromatic. With spinach and oranges, it packs a lot of valuable vitamins. I recommend this salad frequently throughout the book.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.