Tangy Citrus Cole Slaw
"This is a dairy-free slaw. Very refreshing for a hot summer day. I serve this with Carnitas, black beans and rice. It is a nice counterpoint to the rich meat. Made this one up myself..."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 head green cabbage, shredded
- 1⁄4 head red cabbage, shredded
- 2 medium carrots, julienned
-
Dressing
- 1 1⁄2 cups pineapple juice
- 1 serrano chili, halved and seeded
- 2 tablespoons lime juice
- 1⁄4 teaspoon orange zest
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon light vegetable oil
directions
- Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
- Mix remaining dressing ingredients and set aside until cool.
- Toss cabbage and carrots in the dressing.
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Reviews
-
This was light and fresh. I made mini meatloaves and this was such a great accompanyment to a summer meal. I did not have the serrano chili so made it without. Even my kids ate seconds. Thanks.
RECIPE SUBMITTED BY
I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand.
I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes.
My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do.
I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda.
I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side.
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