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Coleslaw with Orange-Ginger Vinaigrette

Bowl and serving of Coleslaw with Orange Ginger Vinaigrette

This is an Asian inspired colorful and bright tasting version of coleslaw with orange-ginger vinaigrette. Since it is no-mayo, it keeps well when refrigerated for about five days. My daughter often makes it on Monday and packs it for lunch as a side-dish all week long. Over time the cabbages lose their crispness; however, the flavor only gets better.

The orange-ginger vinaigrette is also delicious when tossed with garden salads. I suggest using Mandarin oranges if available.

Types of Mandarin Oranges

Citrus reticulata is a class of oranges commonly called Mandarin. They are fairly flat on both ends, have a sweet mild flavor, and are very easy to peel.

Mandarin orange hybrids or varieties include the following, and may be marketed under other names as well.

  • Cuties
  • Halos
  • W. Murcotts
  • Clementines
  • Tangerines
  • Pixies

Method Overview

  • Prepare vegetables
  • Make dressing
  • Toss coleslaw with dressing

Bowl and serving of Coleslaw with Orange Ginger Vinaigrette
Print Recipe
5 from 3 votes

Coleslaw with Orange-Ginger Vinaigrette

Course: dressing, salad, side dish
Cuisine: American
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 12 (3/4 cup) servings
Calories: 103kcal

Ingredients

For the Coleslaw

  • 8 cups shredded green cabbage, core cabbage then cut into fairly thin shreds using a knife; cut long shreds in half
  • 3 cups shredded red cabbage, core cabbage then cut into fairly thin shreds using a knife; cut long shreds in half
  • 1/2 medium-sized sweet red onion, slice as thin as possible
  • 2 to 3 large carrots, shred using the large holes of a box grater
  • 2 Mandarin oranges, (or 1 Naval orange) cut into small bite-sized pieces

For the Dressing

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup sesame oil, or olive oil
  • 2 Tablespoons raw honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely minced fresh ginger root
  • 1/4 teaspoon orange zest
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds
  • 2 Tablespoons sesame seeds, for garnish, optional

Instructions

  • Shred, slice, and cut vegetables as indicated ā€“ then place in a large bowl.
  • Put all of the dressing ingredients into a small bowl and whisk.
  • Pour dressing over coleslaw and toss until well coated.
  • When serving, garnish each portion with a sprinkle of sesame seeds.

Notes

  • Leftovers store well in the refrigerator.
  • I suggest storing in canning jars. Flip over occasionally to marinate.

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 223mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2103IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

You can also find the Orange-Ginger Vinaigrette recipe here.

2 Comments

  • Karen Densmore
    March 7, 2020 at 12:24 am

    5 stars
    This was so delicious! The orange treatment was brilliant and gave the coleslaw such a light, refreshing feel. This is definitely going into my rotation…maybe my picky little grandkids will like it too!

    Reply
    • Judy DeLorenzo
      March 7, 2020 at 8:21 pm

      Thanks for the kinds words. I’m so happy you like it! I hope it’s a hit with the grandkids too šŸ˜‰

      Reply

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