Citrus and Carrot Slaw

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


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


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’

Submitted by Barb L.