Recipe: Tangy Citrus Slaw

November 20, 2016

So many of my buddha bowls and salad recipes including red cabbage because, well, THAT COLOR. (My entire kitchen including my kitchen table is bright purple). I love the nutrient profile of red cabbage- it is so rich in so many vitamins and minerals, its practically like popping a daily multivitamin. Best of all is how well cabbage stands up to dressing, meaning the next day's leftovers taste just as good! So, whip up a big batch of this slaw and enjoy! 



 Tangy Citrus Slaw 


For the Slaw: 

1/2 head cabbage, shredded (red or green or a combination)

1 large carrot, julienned

1 scallion, chopped

2-3 juicy oranges , sectioned out

1 cup shelled edamame, optional for protein

2 tbsp sesame seeds 


Place all salad ingredients into a large mixing bowl. 



1 orange, juiced

1/4 c rice vinegar

2 tbsp tamari 

1-2 tbsp honey

1/3 c neutral oil (canola or avocado)

1 tbsp sesame seeds


Mix up dressing ingredients leaving the oil for last. Whisk well. Add dressing to salad, tossing to coat. Allow flavors to marinate 10 minutes before serving. 


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