Citrus Cabbage Slaw Recipes

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RAINBOW CITRUS SLAW



Rainbow Citrus Slaw image

This Rainbow Citrus Slaw is an easy to make side dish. Packed with color, texture and flavor, this light and healthy coleslaw is one you will love.

Provided by Wendy Polisi

Categories     Side Dish

Time 15m

Number Of Ingredients 13

1/4 medium green cabbage shredded
1/4 medium red cabbage (shredded)
1/2 cup shredded carrots
1/2 cup cilantro (chopped)
6 scallions (chopped)
1 1/2 tablespoons lemon juice (or lime)
2 1/2 tablespoons orange juice
2 tablespoons Rice Wine Vinegar
1/4 cup extra virgin olive oil
1 tablespoon swerve (or maple syrup)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and Pepper to taste

Steps:

  • In a large bowl combine cabbages, carrots, cilantro and scallions.
  • In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
  • Toss cabbage with dressing and serve.

Nutrition Facts : Calories 114 kcal, Carbohydrate 10 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SWEET & TANGY CITRUS SLAW



Sweet & Tangy Citrus Slaw image

This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe's.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 6 to 8

Number Of Ingredients 11

6 cups shredded red cabbage
3 cups shredded carrots
¼ cup finely chopped shallots, from 1 to 2 shallots
1 clove garlic, minced
½ cup coarsely chopped fresh cilantro (parsley may be substituted)
Zest and juice from 1 orange (about 1 teaspoon zest and ¼ cup juice)
¼ cup fresh lime juice, from 2 limes
⅓ cup vegetable oil
1½ tablespoons sugar or honey
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Nutrition Facts : Calories 135, Fat 9 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 307 mg, Cholesterol 0 mg

CITRUS CABBAGE SLAW



Citrus Cabbage Slaw image

A hint of mustard in the vinaigrette-style dressing sparks the flavor in this change-of-pace coleslaw. Fruit and cauliflower are unexpected surprises in the cabbage mixture, but the flavors blend beautifully.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

5 cups shredded cabbage
1 can (11 ounces) mandarin oranges, drained
1 cup cauliflowerets
1 can (8 ounces) unsweetened pineapple chunks, drained
1/2 cup chopped green pepper
2/3 cup sugar
1/3 cup white vinegar
1/3 cup vegetable oil
1 tablespoon water
2 teaspoons finely chopped onion
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon celery seed

Steps:

  • In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss just before serving; serve with a slotted spoon.

Nutrition Facts : Calories 195 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

RED CABBAGE-CITRUS SLAW



Red Cabbage-Citrus Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater

Steps:

  • Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
  • Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.

CITRUS CABBAGE SALAD



Citrus Cabbage Salad image

Provided by Danae Halliday

Categories     Salads

Time 20m

Number Of Ingredients 14

6 cups finely chopped red cabbage
1 grapefruit, peeled and segmented
1 orange, peeled and segmented
1/2 cup thinly sliced red onion
1/3 cup pomegranate seeds
1/4 cup chopped cilantro
3 tablespoons toasted pepitas
Juice squeezed from leftover orange and grapefruit pulp (about 1/4 cup)
1 tablespoon champagne vinegar
1 tablespoon honey
1 tablespoon dijon mustard
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and fresh ground black pepper to taste

Steps:

  • Cut the cabbage in half and cut out the core. Cut the halves in half and then slice them thinly like you would for coleslaw. Place the cabbage in a large serving bowl.
  • Thinly slice the onion into half moons and add it in with the cabbage. Segment the orange and grapefruit, but don't discard the membranes. Add the citrus segments to the cabbage.
  • Add the pomegranate seeds, cilantro, and toasted pepitas to the salad and then make the vinaigrette.
  • Pour half the vinaigrette over the salad and toss everything together. Taste for seasoning and add additional vinaigrette as needed. Cover the salad and refrigerate for 15-30 minutes before serving so that the flavors can marry.
  • In a small bowl or jar with a lid squeeze all of the juices from the remaining grapefruit and orange membranes. Add the remaining vinaigrette ingredients to the juice. Whisk or shake until thoroughly combined.

Nutrition Facts : Calories 173 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, Sodium 134 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CITRUS SLAW



Citrus Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 6 servings

Number Of Ingredients 7

1/4 cup orange marmalade
1 lemon, juiced
1 lime, juiced
2 to 3 teaspoons hot sauce
1/4 to 1/3 cup extra-virgin olive oil
1 pound sack shredded slaw salad mix
Salt and freshly ground black pepper

Steps:

  • Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper.

CITRUS-MANGO SLAW



Citrus-Mango Slaw image

A lighter, unexpected take on traditional slaw, this fruit-laden side mixes sweet with sour and will serve as the perfect counterpoint to grilled meats.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 teaspoons sugar
1/3 cup rice vinegar
1/3 cup vegetable oil
2 navel oranges
1 large mango, peeled, pitted, and cut into matchsticks
1 small green cabbage, shredded
Salt and pepper
1/2 cup fresh cilantro leaves, for serving

Steps:

  • In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper, and gently toss. Serve topped with cilantro.

Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g

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