Citrus & cabbage salad with dill

Photo Credit: Neville Lockheart

Citrus & cabbage salad with dill

Recipe link on website:

The synergy of flavours in this salad is so good. Citrus and cabbage work well together, as does cabbage, cucumber and dill. Allow the cabbage and cucumber to marinate in the sauce for a bit to give a slight pickle flavour, but don’t leave it too long. That perfect balance between pickled and fresh ingredients makes this salad ideal with braaied chicken, pork or fish.

Citrus & cabbage salad with dill

From Make five

Serves 4 – 6

40 minutes

Vegetarian/ Gluten free/ Dairy free

60 ml (¼ cup) olive or avocado oil

60 ml (¼ cup) apple cider vinegar

10 ml (2 tsp) honey

30 ml (2 tbsp) chopped fresh dill

salt and pepper

1 small white cabbage, halved and cut into thin wedges

½ cucumber, sliced

2 oranges, segmented (see tip below)

1 pink grapefruit, segmented

handful fresh dill

  1. Mix oil, vinegar, honey and chopped dill until well combined. Season to taste. Gently stir cabbage and cucumber into the oil mixture and allow to stand for 15 minutes.
  2. Arrange the cabbage and cucumber on a large platter. Place oranges, grapefruit and herbs in between the veggies. Serve immediately with remaining dressing.


  1. How to segment an orange or grapefruit: Use a sharp serrated knife to cut the top and bottom off the fruit. Place ‘upright’, with one of the cut sides on a chopping board. Keep the knife as close to the flesh of the fruit as possible and cut off the rind and white pith. Now hold the fruit in the palm of your hand, over a bowl. Carefully cut between the membranes, toward the centre of the fruit, to loosen and remove each segment. Catch the juice in the bowl, which you can use later. Once the segments are removed, squeeze any leftover juice from the bits left in your hand.
  2. For a good dash of healthy oils, add avocado to the salad.
  3. Sprinkle poppy seeds or roasted sunflower seeds over the salad for added crunch.