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Bowl and serving of Coleslaw with Orange Ginger Vinaigrette
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5 from 13 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
Author: Judy DeLorenzo

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 Navel 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 – 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