Winter Slaw with Citrus Vinaigrette

Don’t get me wrong, I love a good mayo-heavy slaw with a big plate of BBQ, but I’m digging this bright and refreshing version of a winter slaw. The recipe is very forgiving… feel free to substitute other winter veggies you have on hand for the slaw, and if you don’t have lime or orange juice you can certainly use lemon juice instead.

WINTER SLAW WITH CITRUS VINAIGRETTE

INGREDIENTS

  • 1 medium green or red cabbage, shredded

  • 4-6 carrots, shredded or thinly sliced

  • 4-6 radishes, thinly sliced

  • 1/4 cup finely chopped scallions/green onions

  • 1/4 cup finely chopped parsley

  • 1/4 cup pepitas/pumpkin seeds (optional)

  • Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)

  • 1/4 cup fresh lime juice, from 2 limes

  • 2 tablespoons fresh orange juice

  • 1/3 cup olive oil

  • 1 clove garlic, minced

  • 1-2 tablespoons honey or maple syrup

  • 1-2 tablespoons dijon mustard

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Combine all of the veggies, fresh herbs, and pumpkin seeds (if using) in a large bowl.

  2. In a mason jar, combine the lime and orange juice, olive oil, minced garlic, honey or maple syrup, mustard, salt, and pepper and shake well to make the vinaigrette.

  3. Pour the vinaigrette over the veggies and use your hands to toss until well combined. If possible, dress the slaw at least 30 minutes before eating. Taste and adjust seasoning as needed – I often add a bit more lime juice and salt to give the slaw a bit more punchiness.