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Winter Slaw With Lemon-And-Orange Dressing
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½tablespoons lemon juice
- 1tablespoon orange juice
- ½teaspoon grated lemon rind
- ½teaspoon grated orange rind
- 2½teaspoons olive oil
- 1tablespoon water
- ⅛teaspoon cracked black pepper
- ⅛teaspoon crushed red pepper flakes
- ⅛teaspoon salt, plus more to taste
- 1tablespoon thinly sliced scallion greens
- 4cups shredded Napa cabbage
- 1cup thinly sliced red bell pepper
Preparation
- Step 1
Whisk together all ingredients except cabbage and bell pepper. Toss cabbage and bell pepper together in a medium bowl. Toss with the dressing and serve.
Private Notes
Cooking Notes
Lovely bright flavors! Served with Chinese food; guests all had seconds. This "slaw" won't keep, so dress it right before serving, and dress only what you'll eat. The shredded cabbage will last 2-3 more days on its own.
Added thinly sliced fennel & radishes, also orange sections. Topped with toasted sliced almonds.
Super tasty great with grilled fish or shrimp.
Good, but like all slaws around here, nobody ate this. And it makes a lot (4 cups = one entire cabbage). Used a Savoy cabbage from the farmer's box.
Quarantine improvisations, with delicious results: Substituted Creme de Cassis and a touch of pomegranate molasses for the orange. Regular green cabbage instead of Napa. No red bell pepper and scallions.
Lovely bright flavors! Served with Chinese food; guests all had seconds. This "slaw" won't keep, so dress it right before serving, and dress only what you'll eat. The shredded cabbage will last 2-3 more days on its own.
Made this with a mix of red and green cabbages, radish, some red onion and scallions. Really nice-- and easy!
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