Orange-Garlic Red-Cabbage Vinaigrette

Name: Orange-Garlic Red-Cabbage Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about ¾ cup (200 ml) Olive Oil; zest + juice of ½ orange Orange; 1 garlic clove, crushed Garlic; ½ tsp Dijon (2.5 ml) Dijon Mustard; about 3 Tbsp (50 ml) Red Wine Vinegar

Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.

DRESSING · RED CABBAGE & APPLE SALADS

In the published recipe, this is the dressing for red cabbage & apple salad. The same recipe pairs it with Dill-Chive Potato Dressing, the potato dressing.

Hartnett's orange-garlic vinaigrette for cabbage.

On the jar

ORANGEGARLIC

Method: shake
Yield: about 1 cup
Ingredients: 5

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Ratio

OLIVE OIL 200 mlRED WINE VIN 50 ml

Ingredients

Olive Oilabout ¾ cup (200 ml)
Orangezest + juice of ½ orange
Garlic1 garlic clove, crushed
Dijon Mustard½ tsp Dijon (2.5 ml)
Red Wine Vinegarabout 3 Tbsp (50 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Add by count: ½ ORANGE.
Season to finish: GARLIC (1 clove), DIJON (about ½ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star

Orange-Garlic Red-Cabbage Vinaigrette★ STARRED KITCHENOn the jar: ORANGEGARLIC
Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
Mustard-Garlic Radish Vinaigrette★ STARRED KITCHENOn the jar: MUSTARDGARLI
Peach and Bean Vinaigrette★ STARRED KITCHENOn the jar: PEACH AND

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Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Orange–Garlic Red-Cabbage Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (pickled herring companion)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Angela Hartnett / BBC Saturday Kitchen (pickled herring companion) (published as “Orange–Garlic Red-Cabbage Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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