This slaw is refreshingly bright and crunchy. It’s a healthier alternative to mayo-laden slaws, and a perfect accompaniment to burgers or Sloppy Joes. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy.
Ingredients
- red cabbage: 6 cup (shredded)
- carrots: 3 cup (shredded)
- shallot: 0.25 cup (finely chopped, from 1 to 2 shallots)
- garlic: 1 clove (minced)
- cilantro: 0.5 cup (fresh; coarsely chopped, parsley may be substituted)
- orange: 1 piece (zest and juice, about 1 teaspoon zest and 1/4 cup juice)
- lime juice: 0.25 cup (fresh, from 2 limes)
- vegetable oil: 0.3 cup
- sugar: 1.5 Tbsp (or honey)
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Ingredients.
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To make the slaw, simply combine all of the ingredients in a large bowl.
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Toss well.
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Then cover the slaw and refrigerate at least one hour or overnight to allow the flavors to marry and the vegetables to soften. Serve cold and enjoy!
