Sweet & Tangy Citrus Slaw
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This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe’s.
Inspired by Aida Mollencamp’s Cabbage & Carrot Herbed Slaw on Chowhound, this side is refreshingly bright and crunchy. It’s a healthier alternative to mayo-laden versions and a perfect accompaniment to burgers or Sloppy Joes. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And to make life easy, go ahead and buy the cabbage and carrots already shredded — I do.
What you’ll need To Make Sweet & Tangy Citrus Slaw
To Make Sweet & Tangy Citrus Slaw
To begin, simply combine all of the ingredients in a large bowl.
Toss well.
Then cover the slaw and refrigerate at least one hour or overnight to allow the flavors to marry and the vegetables to soften. Serve cold and enjoy!
You may also like
- Asian Slaw with Ginger Peanut Dressing
- German Potato Salad
- Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Chickpea and Red Onion Salad
- Classic Coleslaw
Sweet & Tangy Citrus Slaw
This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe’s.
Ingredients
- 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
Instructions
- 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).
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 135
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 1 g
- Sodium: 307 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Great recipe! I made some tweaks including swapping the veg oil for olive oil, adding extra garlic, subbing scallions for shallots (by mistake haha), and omitting the honey. I like it a lot.
Made this last weekend and served it with your tomato basil grilled shrimp and the two complimented each other nicely. This would be great for meal planning as it holds well.
Not very interesting. I was hoping for more zing from the citrus but it was rather sweet and bland.
I know we all like to tweak recipes, soooo …
I made this according to directions, and while it tasted great, it just didn’t look great.
So I added green cabbage, red onions and slivered almonds (to give a bit more crunch). I then added a bit of citrus vinaigrette and some lemon juice.
The only problem is, I now have waaaay to much of it, LOL.
My takeaway is that next time, I’ll mix red and green cabbage just to help (to me) the look.
I have made this slaw twice. It is sooo yummy. So easy to make. Takes 10 minutes max. Stays fresh for several days in the frig. It is my go to summer slaw!
My 10 year old son dislikes vegetables but loves this slaw. Thank you so much for this win for him.
This site is very erratic today. Too many pop up ads interfering.
Question: Since it’s just my husband and me, how long can it sit in fridge both safely and taste wise?
Hi Sunny, I’m sorry you saw so many pop-ups today — I will check in with my ad network to try to rectify. I think this can last in the fridge for 3 to 4 days. Hope you enjoy if you make it!
I love this recipe!! Have made it multiple times to go with pulled pork and brisket. I do add probably about a half cup of apple cider vinegar and reduce the vegetable oil to 3/4 cup to give it more bite since we like vinegar slaw, but the orange juice and lime add another level of depth of flavor that is to die for! Thanks for the recipe!