TANGY TANGERINE COLESLAW
PREP TIME: 25 MINUTES
COOK TIME: 5 MINUTES
MAKES: 10-12 SERVINGS
Dressing:
1/3 cup rice vinegar
1/3 cup tangerine juice (about 2 tangerines)
1/2 t toasted sesame oil
1 T brown sugar
1/4 t salt
Coleslaw:
3/4 cup slivered almonds
1 head green cabbage, shredded
1/2 head purple cabbage, shredded
3 tangerines, peeled and sliced
1. To make the dressing, combine vinegar, tangerine juice, sesame oil, brown sugar, and salt in a small bowl. Set aside.
2. Add almonds to a skillet and toast over medium heat, stirring frequently until light golden brown.
3. In a large bowl, combine green cabbage, purple cabbage, almonds, and tangerines (breaking up the segments).
4. Pour in dressing and toss to combine.
Add ¾ cup of slivered almonds to a skillet.
Toast over medium heat until light golden brown.
In a large bowl, combine 1 head of shredded green cabbage and 1/2 head of shredded purple cabbage.
Add toasted almonds.
Add 3 peeled and sliced tangerines.
Break up the tangerine segments.
Gather ingredients for dressing.
To make the dressing, add 1/3 cup of rice vinegar to a small bowl.
Add 1/3 cup of tangerine juice (about 2 tangerines).
Add 1/2 t of toasted sesame oil.
Add 1 T of brown sugar.
Add 1/4 t of salt.
Whisk to combine.
Pour in the dressing. Toss to combine.
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I never like slaw very much but this one looks delicious. The vinaigrette style dressing is much more appealing than the mayonnaise type usually made. Plus the tangerine adds great color and a welcomed change of direction. I might need to venture out and try this as it has a wonderful combination of ingredients!
Yummy! I’m imagining this with baked fish from our Florida catch.
You cannot imagine how much of this I ate:) I’m with you Winnie, gooey mayo on a slaw doesn’t cut it. This recipe is soooooooooo refeshing and delicate and ever so slightly flavored. You will love it. Just make sure you shred your cabbage into delicate little slices. Much better that way.
I’d eat the whole bowl! The recipe sounds like a winner. Gotta try this one for sure!
This looks super yummy and way easy to make. I’m not a big fan of coleslaw with mayo. I like the freshness of the citrus. It reminds me of a delicious summer side dish.
Makin’ this tonight and letting it marinate overnight for Sunday’s supper!