Spring Coleslaw With Fresh Herbs And Light Honey Citrus Vinaigrette Recipes

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RAINBOW CITRUS SLAW



Rainbow Citrus Slaw image

This Rainbow Citrus Slaw is an easy to make side dish. Packed with color, texture and flavor, this light and healthy coleslaw is one you will love.

Provided by Wendy Polisi

Categories     Side Dish

Time 15m

Number Of Ingredients 13

1/4 medium green cabbage shredded
1/4 medium red cabbage (shredded)
1/2 cup shredded carrots
1/2 cup cilantro (chopped)
6 scallions (chopped)
1 1/2 tablespoons lemon juice (or lime)
2 1/2 tablespoons orange juice
2 tablespoons Rice Wine Vinegar
1/4 cup extra virgin olive oil
1 tablespoon swerve (or maple syrup)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and Pepper to taste

Steps:

  • In a large bowl combine cabbages, carrots, cilantro and scallions.
  • In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
  • Toss cabbage with dressing and serve.

Nutrition Facts : Calories 114 kcal, Carbohydrate 10 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SPRING COLESLAW WITH FRESH HERBS AND LIGHT HONEY CITRUS VINAIGRETTE



Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette image

Categories     Side     Spring     Honey

Yield serves 8 to 10

Number Of Ingredients 14

Slaw
1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced
2 cups arugula, washed and drained
2 cups pea shoots, washed and drained
1 bunch small multicolored carrots or 2 large carrots, julienned
Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper

Steps:

  • Slaw
  • Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
  • Vinaigrette
  • Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
  • Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix. Serve at room temperature or refrigerate in an airtight container until ready to serve. (If making ahead of time, wait to add the pea shoots until just before serving.)
  • On the Side
  • The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).

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