Citrus Slaw


The Southwestern Grill

Published by Harvard Common Press

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.




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


  • 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


  1. 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.

  2. Let the slaw stand at room temperature for up to 30 minutes to soften and blend the flavors.


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