Citrus Slaw
Recipe: #21265
October 10, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, One-Pot Meal, Game/Sports Day, July 4th, Labor Day, Picnic, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Spicy, more
"A really delicious citrus based slaw. Definitely good served with ... fish tacos, my favorite. But, also very good served with any grilled seafood, chicken, or pork dish. And, it's easy too. This recipe can easily be doubled."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (261.2 g)
- Calories 132.2
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 23.1 mg
- Sodium - 387.7 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3 g
- Sugars - 16.9 g
- Protein - 8.6 g
- Calcium - 37.9 mg
- Iron - 1 mg
- Vitamin C - 105.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
NOTE: I like to use a mix of red and green cabbage for this; but, you can always use all red cabbage. Also ... make sure to segment the fruit over a bowl; so, you get all the juice - the juice becomes the dressing.
Step 2
Cabbage and Fruit ... I just shredded mine by hand since I didn't need to much; but, a shredder or a food processor works really well. Fruit, after you segment the fruit; cut, each piece in 2-3 pieces depending on the size. Remember, do this over the bowl, so you get all the juice.
Step 3
Slaw ... Add everything to the bowl, including the juice (from prepping the fruit), just a light drizzle of vegetable oil (less than a teaspoon), salt, and pepper; and, toss to combine.
Step 4
Serve ... As I said, perfect with seafood, in tacos, over quesadillas; even grilled chicken or pork too. Delicious - so ENJOY!!
Tips
No special items needed.
1 Reviews
You'll Also Love
