Citrus and Carrot Slaw
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This adds a punch of flavor and color to a summer picnic or a dreary, grey winter day. Vary the citrus according to what you like and is available. This goes especially well with The Quickest Sesame Salmon on the Planet. Barb L.
Serves: 4-6
Ingredients:
1 cup oranges, pink grapefruit, or blood oranges, or a mixture (photo shows a navel orange, white grapefruit, and blood orange)
1/4 head napa cabbage, sliced thin (2 ¾ cups)
1-2 medium carrots, peeled and shredded (about ½ cup) Rainbow carrots add even more color!
2 green onions or scallions, root end removed, white and light green parts only, sliced thin
2 Tbsp Flying Olive Blood Orange, Lemon, or Lime EVOO
1 ½ Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar
½ jalapeno, halved, seeded, and sliced thin, if desired (this does not make it very spicy)
½-1 Tbsp sesame seeds (white or black)
Salt and Pepper
Sweetener to taste
Directions:
Cut way the peel and pith from the fruit and cut into quarters. Slice the quarters crosswise into ¼ inch thick pieces (they will look like little pie-shaped pieces)
Combine fruit, cabbage, carrots, scallions, and jalapenoin a large bowl. Set aside.
In a jar with a lid or a bowl, shake or whisk together the Flying Olive Extra Virgin Olive Oil and Balsamic Vinegar, ½ tsp salt, and ¼ tsp pepper. Taste and add sweetener, if desired.
Pour the dressing over the cabbage and fruit mixture, toss, and serve with the sesame seeds sprinkled on top. (If you like a less crunchy salad, add the dressing and refrigerate the salad for about 30 minutes.)
Adapted from a recipe on Cook’sCountry.com
Submitted by Barb L.