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! I hate when people rate recipes… but didn’t follow the actual recipe. So forgive me here. I didn’t have shallots or garlic on hand (imagine that!) but I made the rest of the recipe as written. It was fresh and bright and crunchy and tasty. Delicious and then some. I’m sure it would be even better if I’d had *all* of the ingredients!
Can you just give me an idea of how many cabbages and carrots I will need? With all due respect, I find it rather frustrating when that info. is not provided…..it’s hard to guess what 3 cups or 6 cups is when purchasing the ingredients whole. Thank you!
Hi Marcia, When shredded, 1 medium head of cabbage should yield about 8 to 8.5 cups so you’ll need about 3/4 of the head. Regarding the carrots, I’d guesstimate you’ll need about 2 medium. Hope that helps!
I agree about the cabbage, but I think you’ll need a little more than two medium carrots. Mine were on the large side, and I used two.
So delicious and refreshing! A perfect colorful salad that paired beautifully with the Korean-Style Bulgogi Burgers.
This was delicious and I had enough left over for lunch the following day, when I added some cold quinoa to it. Next time I’m going to add some sliced almonds, but honestly, it’s perfect as is. Great side dish or main salad with some added protein!
I had something like this, but it seemed like there was unsweetened orange juice red cabbage, carrots and I can’t remember the rest. Can you help ?? Otherwise this would work too 🙂
Hi Becky, without knowing more about what into the salad and dressing, it would be hard for me to say. I’d just go with this one — I think you’ll enjoy it. 🙂
This recipe was very tasty – tart, tangy, yet a bit of sweetness plus savory. Combining the dressing ingredients in a separate bowl enabled me to taste and adjust seasonings before adding to the cabbage/carrot mixture. I’ll definitely make this again.
Couldn’t wait to try this recipe and proceeded to make it with ingredients on hand : white cabbage, red cabbage and shredded carrots. Substituted a mandarin for the orange and added another Tbsp of honey. I am giving this 5 stars despite these modifications and look forward to making it as written. Easy to make, kept its flavor and crispness after 2 days in the refrigerator.
This recipe is bursting with flavour and colour. Tastes and looks equally as amazing! I made this for a large dinner party as a side dish, and it stole the show!!! Almost the whole lot went, everyone loved it!
This is absolutely amazing! The flavor here is so nuanced and delicious. Bright, citrusy, crunchy, sweet. Yummy! I could eat it on it’s own. We had it with your sloppy joe sandwiches and it was perfect! You are a genius!!
Wonderfully refreshing! This is an official “go to” recipe.