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.
Citrus Coleslaw is Perfect for Warmer Weather!
This time of year when it is starting to get warmer, I start to crave lighter dishes.
Don’t get me wrong – I always love comfort food.
But when it starts to get hot outside, my thoughts start to turn to festive meals that can be enjoyed outdoors.
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.
One thing that I’ve realized is that being a work at home, homeschooling mom of three, the biggest thing that throws me off track is time. I love cooking, but when I get busy, I tend to reach for things that aren’t so balanced.
That is where dishes like this one come in.
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.)
This is exactly what spring and summer evenings should taste like!
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.
How to Make Citrus Coleslaw
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.
Frequently Asked Questions:
Can I Use Bagged Coleslaw?
Yes, absolutely! This is a great time saving trick that is perfect for busy weeknights.
Can I Make This Recipe Ahead of Time?
This recipe is best in the first 24 hours after tossing, but will keep for up to four days in the refrigerator. If you are entertaining, I recommend making the dressing three or four days ahead of time. You can shred and chop the vegetables the day before, and then toss everything a few hours prior to serving.
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.
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Tools Needed to Make This Recipe:
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If You Like This Citrus ColeslawYou May Also Like:
- Looking for more slaw recipes that don’t have mayonaise? This No Mayo Coleslaw is another fabulous option that I know you are going to love.
- Broccoli Slaw Salad is one of my favorite easy sides that I know you are going to love.
- Blue Cheese Coleslaw is guaranteed to create a party in your mouth! So flavor packed and perfect for grill-outs.
Rainbow Citrus Slaw
- 1/4 medium green cabbage shredded
- 1/4 medium red cabbage shredded
- 1/2 cup shredded carrots
- 1/2 cup cilantro chopped
- 6 scallions chopped
- 1 1/2 tablespoons lemon juice or lime
- 2 1/2 tablespoons orange juice
- 2 tablespoons Rice Wine Vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon swerve or maple syrup
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and Pepper to taste
- 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.