Citrus Slaw
Though originally conceived to top fish tacos, this slaw is good enough to serve on other sandwiches or to stand alone as a crunchy accompaniment to many grilled main courses. The quantity produced here will top 12 tacos, 4 tortas, or provide a side dish for 4.
Serves4
CostInexpensive
Total Timeunder 1 hour
OccasionFamily Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturecrunchy, savory, tart
Type of Dishvegetable
Ingredients
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon finely minced orange zest
- Salt
- 3 tablespoons corn oil
- 5 cups thinly sliced red cabbage
- Freshly ground black pepper
Instructions
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In a large bowl, whisk together the orange juice, lime juice, orange zest, and ¼ teaspoon salt. Gradually whisk in the oil; the dressing will thicken. Add the cabbage, season generously with pepper and toss. Adjust the seasoning.
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Let the slaw stand at room temperature for up to 30 minutes to soften and blend the flavors.
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