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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Hello, I hope you and your family are doing well. It is just me and my daughter in the house and most of the time she doesn’t eat what I eat. I want to make this slaw recipe but I don’t know how to modify it for one serving. Or enough for me to eat for two days. Any suggestions? Thank you, Christie
Hi Christie, You could cut the ingredients by 3/4 (if you can figure out the math)! 🙂
I just found a guide online to help break down recipes. Let’s see how this goes. I’ll let you know. Thanks for the reply.
Have you ever made this with these subs: green cabbage for purple; lemon for lime; parsley for cilantro? Running low on groceries and wanting to make a side dish to go with your buttermilk chicken tenders. Thanks!
I haven’t, but I do think all of those would work. Please LMK how it turns out if you try it with these subs!
Could you substitute lemon for the orange?
Thank you for all your wonderful recipes!
Hi Siobhan, glad you like the recipes! If you replace the orange with lemon, the salad will definitely taste more tart. So it’s possible, but you may need to add another pinch or two of sugar or honey. Please LMK how it turns out if you try it this way!
Excellent. Light and refreshing. Made with Sloppy Joes as recommended. Will make again!
This is my new favorite cole slaw! My family has always made a vinaigrette slaw but this took it over the top with orange and lime! Thanks Jenn!
I found the salad to be quite tasteless; perhaps I should have let it sit overnight in the frig? I will try to make it again and to do that and maybe add some apple cider vinegar.
Hi Margeaux, Sorry you found this to be a bit bland! The flavor and texture of the salad improve as it sits, so next time I’d refrigerate it overnight.
Made the slaw tonight and making the sloppy joes tomorrow for complete dinner. I thought the slaw was delish and the dressing had lots of flavor with the zest and shallot. I omitted the garlic. I think it will be even better tomorrow!
Yummy slaw recipe! I added some grated ginger, a chopped jalapeño, a dash of coriander and cumin and … wow! I will use this recipe again! Thank you Jenn!
Hi Jennifer, I made this salad a couple of weeks ago. I just finished eating it yesterday, and it was still crunchy!
The couple of changes I made were, I used white basalmic vinegar ro taste to give it a little more kick, and I added more sugar to offset the vinegar.
It was wonderful. I ate it with habernaro chicken sausages, fish tacos, everything I could think of.
I will definitely be making it again, and it stays good so long that I can almost keep it as a condiment!
Thanks for this excellent recipe and all your hard work!
I loved the bright red and orange colors of this slaw, as well as the crunch, but was disappointed in the underwhelming flavor. I did not find it tangy, as titled. The lemon and lime seemed to get lost, especially the lime. I’m made several excellent salads from this site, but have to agree with a few of the other reviews that this one is a bit bland.