Red Cabbage Salad with Hibiscus, Chili, and Orange

Red Cabbage Salad with Hibiscus, Chili, and Orange
red cabbage salad

Red Cabbage Salad with Hibiscus, Chili, and Orange

A refreshing summer salad with crunchy topping.
Print Pin Rate
Course: Salads
Keyword: red cabbage salad
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people



  • 3 Tablespoons dried hibiscus flowers
  • 1/2 cup hot water
  • 1/8 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon honey


  • 1/2 medium red cabbage
  • 1/4 red onion
  • 1 green serrano chili (optional)
  • 1 lime
  • 1 Valencia orange
  • 1/2 bunch cilantro
  • 1/4 teaspoon fine sea salt

Crispy Topping

  • 1/2 cup pumpkin seeds
  • hibiscus from above


For the Dressing (I did this a day ahead)

  • In a small measuring cup, combine hibiscus flowers with hot water. Let steep for 20 minutes. Strain into a small pot, pressing with a back of a spoon to extract all liquid. Boil the liquid over high heat until reduced by about half. This only takes about 5 minutes.
  • Meanwhile, measure other dressing ingredients in a small bowl. Whisk to combine. Let reduced hibiscus water cool, than add to dressing and combine.
  • Spread spent hibiscus flowers out on a plate and let dry completely.

For the Salad

  • Thinly slice the red cabbage and red onion and put in a salad bowl. De-seed and slice the chili and add. Zest the lime and orange, adding to the bowl. Squeeze the lime juice in too. Supreme the orange and cut into smaller pieces. Finely chop the cilantro leaves and stems and add to the salad. Add salt and toss.

For the Crispy Topping

  • Toast the pumpkin seeds in a small dry skillet. Remove to a small bowl. Make sure the hibiscus flowers are completely dry. Lightly fry in a little bit of olive oil until crispy, about 1 minute. Add a pinch of salt. Add both of these to the salad, reserving some to sprinkle on the top for garnish.
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