TANGY CITRUS COLE SLAW
This is a dairy-free slaw. Very refreshing for a hot summer day. I serve this with Carnitas, black beans and rice. It is a nice counterpoint to the rich meat. Made this one up myself...
Provided by SassyStew
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
- Mix remaining dressing ingredients and set aside until cool.
- Toss cabbage and carrots in the dressing.
Nutrition Facts : Calories 66.6, Fat 1.6, SaturatedFat 0.1, Sodium 31.3, Carbohydrate 12.9, Fiber 3, Sugar 8.4, Protein 1.9
CITRUS SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper.
RED CABBAGE-CITRUS SLAW
Steps:
- Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
- Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.
CITRUS-MANGO SLAW
A lighter, unexpected take on traditional slaw, this fruit-laden side mixes sweet with sour and will serve as the perfect counterpoint to grilled meats.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper, and gently toss. Serve topped with cilantro.
Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g
RED CABBAGE SLAW WITH CILANTRO AND CITRUS
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Cabbage Salad Cilantro Citrus Lime Juice Maple Syrup Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4 as a side or 8-10 as a topping
Number Of Ingredients 11
Steps:
- In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
CITRUS COLE SLAW
A delicious coleslaw with a little citrus twist! Adapted from Cooks Recipes. If you like your slaw a little wetter, make another 1/2 recipe of the dressing. Enjoy! This is southwestern also made in Spain, they like to use citrus.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together mayonnaise, orange juice concentrate, sugar, salt and black pepper.
- Stir in the shredded cabbage, carrot, green bell pepper, and golden raisins.
- Mix to coat, cover and keep in refrigerator until ready to serve.
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Reviews 1Category DinnerCuisine MexicanTotal Time 30 mins
- Add the citrus juices to a liquid measuring cup, removing all seeds. Add the white wine vinegar to the next measurement line. Then add the mayo, honey, garlic cloves, salt and pepper. Whisk well. When everything is incorporated, while continuously whisking, drizzle in the olive oil. Set aside or store in fridge until ready to use.
- Combine the slaw, the red onions, and the craisins. Then slowly pour the vinaigrette over the slaw. You don’t want it to be oversaturated so add about half of the vinaigrette. Mix, then add a bit more until you have slaw that’s wet, but not sitting in a huge puddle of vinaigrette. Keep in fridge until ready to use.
- Add the citrus juices to a large baggie along with the garlic, Dijon mustard, salt, pepper, and granulated garlic to taste. Smush it all around in there until everything is combined. Then add the olive oil and mix it all around. Season the chicken with salt, pepper, and granulated garlic and add it to the mix. Make sure the marinade surrounds the chicken. Store in the fridge until ready to cook. It should marinate for at least 15 minutes or up to 3 days.
- You can either grill or saute the chicken. If you are grilling, just grill up the chicken until cooked fully and the outside has some color on it. If you’re sauteing, heat up 2 tablespoons of olive oil in a large pan. Add the chicken only (not the marinade) and cook until the chicken is done on the inside and has color on the outside, about 10-12 minutes.
CHICKEN AND CITRUS SLAW TOSTADAS RECIPE - DAVID NORMAN, …
From foodandwine.com
Servings 6Total Time 45 mins
- In a small skillet, heat 1/4 cup of oil over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with the remaining tortillas.
- In a food processor or blender, combine the tofu with the lime juice, honey, mustard and chipotle and process until smooth. Add the remaining 1/4 cup of oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zests and season the dressing with salt and pepper.
- In a large bowl, toss the cabbages, onion, carrot and cilantro; season with salt and pepper. Add all but 3 tablespoons of the dressing and toss. Set the tostadas on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw. Garnish with lime wedges and serve.
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