Sweet & Tangy Citrus Slaw
Sweet & Tangy Citrus Slaw is just that…lightly tangy, lightly sweet, crisp and bright, and overall delish! It’s also a delight to look at!
This is the season of citrus. While melons, berries and cherries highlight summer, citrus shines right now. Here in Arizona, many of us grow citrus varieties in our yards…ruby grapefruits, lemons, AZ sweet oranges…well, you get the picture. So, you’ll see lots of recipes with citrus in them coming from cooks in my area.
This slaw is a perfect example. Using orange and lime juice, a lovely honey-sweetened dressing is tossed over crunchy red cabbage and carrot shreds. And, for simplicity, bagged cabbage and carrots works beautifully in this recipe!
This recipe is so simple, which is why I share it in my “Easy Peasy” category. These recipes require either few ingredients or steps (or both) so when you just want simple, go to these recipes.
First, toss the cabbage and carrots together.
Then, combine all of the remaining ingredients together in a bowl and whisk.
Pour the dressing over the cabbage-carrot mixture and toss well.
Cover and refrigerate for at least one hour (24 hours is great, too, which makes this perfect for next-day meals).
Stir the slaw well and adjust seasoning if needed by adding a little more honey or sugar.
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Sweet & Tangy Citrus Slaw
Makes: 6-8 servings
Prep Time: 10 minutes
Total Time: 10 minutes plus chill time 1 hour
Ingredients
- 6 cups shredded red cabbage
- 3 cups shredded carrots
- 1/4 cup finely chopped shallots, from 1 to 2 shallots
- 1 clove garlic, minced
- 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
- Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh lime juice, from 2 limes
- 1/3 cup vegetable oil
- 1 & 1/2 tbsp honey or sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
Combine the cabbage and carrots in a large bowl and mix together.
In a separate bowl, combine remaining ingredients and then pour over the cabbage mixture. Toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Recipe by Once Upon a Chef
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