Who likes side dishes you can throw together in just 15 minutes? Me, me, me! This Citrus Slaw is guaranteed to make your table more beautiful, and it will also make your taste buds sing. This light side is perfect for the warmer weather when there are 1001 things you would rather be doing other than spending time in the kitchen. This citrus coleslaw is perfect for your next Mexican night or grill out.
I am all about no fuss sides that make my mouth do a happy dance, and it doesn't get much better than this Citrus Coleslaw.
This flavor-packed citrus slaw adds the perfect crunch to your meal, and it is a cinch to throw together.
Leftovers - if you have any - are fabulous on BBQ sandwiches, wraps, and in bowls.
Best of all, this is one even the kids will love. (Provided they like cilantro. If they don't, you can leave it off and chop some to toss the adults slaw with at the last minute.)
I like serving this with Sheet Pan Chicken Fajitas or Baked Chicken Taquitos for a fun family meal. It is also great with Vegetarian Fajitas and Mexican Quinoa Burgers.
Variations for Citrus Cabbage Slaw
- Add 1 tablespoon toasted sesame oil to the dressing.
- For an extra pop of citrus flavor, include 2 teaspoons orange zest.
- Use mayonnaise in place of the extra virgin olive oil.
- Use parsley in place of the cilantro.
Step by Step
Chop your cabbage.
Using a vegetable peeler, shred your carrots. (You can also use a food processor for this.)
Chop the cilantro. I like to use herb scissors for this.
Clean and cut the scallions.
And the scallions. Toss all of your veggies in a large bowl.
Juice the citrus.
And combine it in your blender with the rice wine vinegar, olive oil, maple syrup, cumin and cayenne pepper. Process until combine and then salt and pepper to taste. Process again.
Toss the citrus dressing with the veggies and you are done! This dish will keep for three to four days in the refrigerator.
Buying and Storing Cabbage
The bested cabbages will have thin outer leaves and will be on the smaller side. You can store cabbage loosely wrapped in plastic for about a week. Remove the outer leaves before using them.
Buying and Storing Carrots
For the best flavor, opt for carrots with the greens attached. Make sure the carrots are firm and don’t bend. Store carrots in the crisper drawer, removing and discarding the greens before storing. They will keep for several weeks in a plastic bag that is partially sealed.
Rainbow Citrus Slaw
Equipment
- Vegetable Peeler
- Blender
Ingredients
- ¼ medium green cabbage shredded
- ¼ medium red cabbage shredded
- ½ cup shredded carrots
- ½ cup cilantro chopped
- 6 scallions chopped
- 1 ½ tablespoons lemon juice or lime
- 2 ½ tablespoons orange juice
- 2 tablespoons Rice Wine Vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon swerve or maple syrup
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- Salt and Pepper to taste
Instructions
- In a large bowl combine cabbages, carrots, cilantro and scallions.
- In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
- Toss cabbage with dressing and serve.
Melanie E says
This is so colorful and fresh looking! [client]
Cathy says
Everyone loved it! I omitted the syrup and halved the cumin.
Wendy Polisi says
I am so glad you enjoyed it!
Kathy says
My friend made this to accompany fish tacos. DELICIOUS!!! Haddock was baked in the oven with a Mexican spice, and together with this slaw in a wrap was just fantastic. I don't care for conventional cole slaw...this is going to be a staple in our home. Just wonderful!
Wendy Polisi says
YAY! So glad you enjoyed this one as much as we do. Thanks so much for taking the time to let me know.
Trish says
Hi Wendy
This is a gorgeous salad I’ve made many times and about to again. The orange and lemon makes it so unique and refreshing and you sure do eat with your eyes. Beats the heavier creamy coleslaw that I used to make. Eating your veggies was never so delicious!