April Valencia's Burnt Orange Cabbage Salad
This Sunday's recipe comes from April Valencia, artist, photographer, cook, and founder of Masa Memory. This crunchy, crisp, vibrant (vegan optional) winter salad is wonderful eaten on its own, or turned into tacos!


Whole cabbage 
Cheese of your choice—I use coconut Parmesan 
A mix of oranges—Blood orange, Cara Cara & Navel
Balsamic vinegar
Olive oil 
Yogurt of choice 
Sesame seeds
Smoked Maldon salt 


Finely chop your cabbage into thin strips filling up a large salad bowl and place to the side. A madoline works well for this step. 

Bring a cast iron pan to medium heat and add one tablespoon of coconut or olive oil. Slice oranges into circles, cutting the rind off the edges and cook in your cast iron pan until oranges brown on both sides. Place them on a plate and set aside. 

Once oranges are finished, take one cup of almonds and chop into small chunks. Place them in the same pan as your oranges, on medium heat, adding a drizzle of olive oil if needed. Sauté for one minute adding in a spoonful of honey and a spoonful of balsamic vinegar. The almonds will begin to caramelize and cook faster. Stir them in the pan until golden brown (about one more minute). Place into a separate bowl and set aside. 

If you have pickled radish in your fridge, you can use those—I like a little bit more crunch, so with salads I often do a very quick pickle. Take your mandoline and slice the radish thinly. Cut your slices into halves and place in a bowl with white wine vinegar. Let them pickle crisp up for a few minutes while you’re preparing the rest of the salad. 

Yogurt Dressing

In a small bowl mix:

1/3 cup of yogurt of your choice—I use coconut yogurt
2 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon nutritional yeast
Half a lime squeezed
Pinch of salt 

Remove the radish slices from the vinegar bath, placing them in your cabbage salad bowl and mix in your yogurt sauce. (Save the vinegar from the radishes for your next salad dressing!) Once your salad is mixed, you can transfer it to a clean serving plate or bowl. Top your salad with the burnt oranges, parmesan cheese, toasted almonds, Smoked Maldon salt and sesame seeds. I use Dark Horse Furikake mix with pine pollen, toasted sesame and nori. It is delicious! 

Turn your Burnt Orange Cabbage Salad into a Taco... 

Taco Salad Recipe

Somehow, everything I cook always turns into a taco or tostada, including my salads. Here is a quick recipe if you’d like to turn your salad into a taco as well!


Beans of choice. (I use white beans, but black beans and pinto beans work great too)
Olive oil 
Chili oil, salsa or hot sauce
Burnt Orange Cabbage Salad 


Make your own tortilla at home or buy some from your favorite local tortilla shop. I use Masa Memory tortillas—of course! Cook your tortilla in a cast iron pan or on a comal,  using a small amount of olive oil. 

Purée your cooked beans in a food processor or mash them by hand. Add in one tablespoon of olive oil and a pinch of salt to taste, then mix. 

Take your cooked tortilla and spread on the bean puree. Then top with your Burnt Orange Cabbage Salad. Drizzle chili oil, salsa or your favorite hot sauce over top. The flavors from the salad blend perfectly with the simple bean puree and chili oil. Before you eat your cabbage salad taco, don’t forget to add a squeeze of lime… PROVECHO!