Recipe by Susie D
This is great for summer as it's lighter than traditional mayo dressed slaws. The dressing features a welcome citrus zing and the bright colors pair nicely with grilled foods. Using a mandoline for shredding and slicing makes short work of cutting all of the vegetables. Created for Dining on a Dollar --Zucchini Contest.
Top Review by Baby Kato
We really enjoyed this flavorful slaw. It was chocked full of vegetables and had great flavor. I didn't read the directions correctly and grated the cabbage, didn't hurt the flavor in anyway, although it did make the dish resemble chinese fried rice. I marinated the slaw for 8 hours in the fridge, it was awesome, had great flavor and was very refreshing. Thank you Susie for sharing a recipe that we will enjoy again. Made for Spring Pac 2014.
- 3 cups cabbage, shredded
- 1⁄2 cup carrot, cut into matchsticks
- 1 cup zucchini, cut into matchsticks
- 1⁄2 cup purple onion, thinly sliced
- 1⁄2 cup red bell pepper, cut into matchsticks
- 2 tablespoons cilantro, chopped
- 1 tablespoon sesame seeds
- 1⁄4 cup fresh orange juice
- 1 teaspoon orange zest, fresh
- 1⁄4 cup rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon honey
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon red pepper flakes
- 1⁄8 cup vegetable oil
Directions See How It's Made
- Chop and slice all vegetables. Mix in bowl.
- Make the dressing using everything except the oil. Stream the oil into the mixture & whip to emulsify.
- Pour over the vegetables & mix. Stir in the sesame seeds.
- Cover with plastic wrap & chill at least 30 minutes before serving.