Winter Slaw With Lemon-And-Orange Dressing
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons lemon juice
- 1tablespoon orange juice
- ½teaspoon grated lemon rind
- ½teaspoon grated orange rind
- 2½teaspoons olive oil
- 1tablespoon water
- ⅛teaspoon cracked black pepper
- ⅛teaspoon crushed red pepper flakes
- ⅛teaspoon salt, plus more to taste
- 1tablespoon thinly sliced scallion greens
- 4cups shredded Napa cabbage
- 1cup thinly sliced red bell pepper
Nutritional analysis per serving (4 servings)
44 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 120 milligrams sodium
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.
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