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