Orange Fruit Slaw Recipes

ORANGE FRUIT SLAW

Orange Fruit Slaw image

I love this fruity coleslaw. My neighbor shared this with our women's church group a few years ago. -Cynthia France, Murray, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 cups shredded cabbage
1 medium navel orange, peeled and sectioned
1 cup seedless red grapes, halved
1 medium apple, chopped
1/2 cup finely chopped celery
3/4 cup reduced-fat orange yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW

Seared Scallops with Orange-Jalapeño Slaw image

Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds large scallops (about 24)
1/4 cup vegetable oil
2 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 large navel oranges
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1/2 head napa cabbage, shredded
1 bunch cilantro, leaves roughly chopped
1/2 small red onion, thinly sliced
1 jalapeño pepper, sliced
1/2 cup roughly chopped unsalted roasted peanuts

Steps:

Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
Flip the scallops and cook until opaque, about 2 more minutes.
Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams

STONE FRUIT SLAW

Stone Fruit Slaw image

Provided by Bon Appétit Test Kitchen

Categories Fruit Side Quick & Easy Father's Day Backyard BBQ Apricot Nectarine Peach Plum Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Steps:

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

FRUIT COLESLAW

Fruit Coleslaw image

This tangy sweet side dish is so tasty, you can add just a pinch of salt or non at all. It's a favorite at picnics and potlucks. For fun, try varying the fruits by substituting apples, cherries or raisins. -Susan Skinner-Martin, Sandusky, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup fat-free plain yogurt
1/2 cup honey
1/4 cup white vinegar
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) reduced-sugar fruit cocktail, drained
2 cups blueberries
1 cup sliced fresh strawberries
1 medium ripe banana, sliced
1 package (14 ounces) coleslaw mix

Steps:

Ia large bowl, combine the yogurt, honey, vinegar, lemon juice, salt and pepper. Add the fruit cocktail, blueberries, strawberries and banana. Stir in coleslaw mix. Serve immediately.

Nutrition Facts : Calories 109 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE COLESLAW

Orange Coleslaw image

A new take on coleslaw that won't spoil in the summer heat!

Provided by MiniMacIII

Categories Salad Coleslaw Recipes No Mayo

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

½ medium head cabbage, thinly sliced
10 ounces purple daikon radishes, halved and sliced
4 ounces queso blanco, crumbled
⅓ cup chopped peanuts
2 oranges, peeled and diced
4 tablespoons diced shallot
1 lime, juiced
2 tablespoons extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

Combine cabbage, radishes, queso blanco, peanuts, oranges, and shallot in a bowl. Drizzle with lime juice and olive oil. Add salt and pepper. Toss to combine.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 12.2 g, Cholesterol 6.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 149.4 mg, Sugar 4.9 g

ORANGE-CABBAGE SLAW

Orange-Cabbage Slaw image

Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time.

Provided by KateL

Categories Greens

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large orange, zested and juiced
2 teaspoons white wine vinegar
2 teaspoons sesame oil
1/2 teaspoon salt
4 cups green cabbage, thinly sliced
4 cups red cabbage, thinly sliced
4 scallions, thinly sliced
3 medium carrots, shredded
8 cabbage leaves, for garnish
black sesame seed, for garnish
white sesame seeds, for garnish

Steps:

In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
Arrange cabbage leaves on serving platter, if desired. Top with slaw.
Garnish with black and white sesame seeds, if desired.

Nutrition Facts : Calories 57.3, Fat 1.4, SaturatedFat 0.2, Sodium 182.2, Carbohydrate 11.3, Fiber 3.5, Sugar 6.8, Protein 1.9

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