0 from 3 votes
Easy Orange Coleslaw
Looking for a fresh and flavorful way to jazz up your coleslaw recipe? Try this Orange Coleslaw! With its zesty dressing made of fresh lime juice, orange juice, and orange zest, this slaw is a refreshing and healthy twist on the classic side dish. Combining finely shredded cabbage, carrot, and thinly sliced onion gives the dish a satisfying crunch and sweetness.
Prep Time
15 mins
Total Time
15 mins
Servings: 12
Calories: 82 kcal
Course:
Salad
Cuisine:
Paraguayan
Ingredients
- 6 cups shredded cabbage
- 2 cups shredded carrot
- 1 medium onion , thinly sliced
- 1 tablespoon sugar
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon ground black pepper (to taste)
- ⅓ cup avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice
- Zest from 1 orange
- ¼ cup orange juice
Instructions
- In a food processor with the shredding disc attachment, shred the cabbage and carrot. In a large bowl, add shredded cabbage, carrot, and onion.
- In another small bowl, whisk the rest of the ingredients together until fully combined and smooth. Toss together thoroughly and place it in the refrigerator for 1 hour.
Cup of Yum
Notes
- How to Store
- Transfer Orange Coleslaw to an airtight container or a covered bowl and place it in the refrigerator. It can typically be stored for up to 3-4 days. However, remember that the cabbage's texture may soften slightly over time. When you're ready to serve the coleslaw, remove it from the refrigerator and give it a gentle toss to redistribute the dressing before serving it cold or at room temperature.
- Make-Ahead
- Orange Coleslaw without the dressing can be made a day ahead and stored in airtight containers in the fridge for up to 3 days. Add the dressing, orange zest, and juice right before serving to prevent the coleslaw from becoming too soggy.