Winter Slaw With Lemon-And-Orange Dressing
Published March 6, 1993
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ tablespoons lemon juice
1 tablespoon orange juice
½ teaspoon grated lemon rind
½ teaspoon grated orange rind
2 ½ teaspoons olive oil
1 tablespoon water
⅛ teaspoon cracked black pepper
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon salt, plus more to taste
1 tablespoon thinly sliced scallion greens
4 cups shredded Napa cabbage
1 cup thinly sliced red bell pepper
Nutritional analysis per serving (4 servings)
4 grams carbs; 44 calories; 2 grams monosaturated fat; 3 grams fat; 1 gram fiber; 120 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together all ingredients except cabbage and bell pepper. Toss cabbage and bell pepper together in a medium bowl. Toss with the dressing and serve.
Private Notes
Comments
Lovely bright flavors! Served with Chinese food; guests all had seconds. This "slaw" won't keep, so dress it right before serving, and dress only what you'll eat. The shredded cabbage will last 2-3 more days on its own.
If eating all 4 cups of the slaw at once, I recommend tripling the dressing; specifically, double the oil and reduce the water. I added 1 tbsp honey to the dressing and added thinly sliced bits of orange to the salad. If I make again, I'll change up the oil in the dressing (maybe try a sesame or an avocado) and add thinly-sliced beets to the salad.
Added thinly sliced fennel & radishes, also orange sections. Topped with toasted sliced almonds.
Super tasty great with grilled fish or shrimp.