TANGY TANGERINE COLESLAW
PREP TIME: 25 MINUTES
COOK TIME: 5 MINUTES
MAKES: 10-12 SERVINGS
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
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.