Winter Slaw with Citrus Vinaigrette

Name: Winter Slaw with Citrus Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: 1 cup shredded red beets; 1 cup shredded golden beets; 1 cup shredded Chioggia pink beets; 1 cup shredded fennel; 1/2 cup shredded kohlrabi; 1 cup shredded carrots; 1 cup shredded kale; 1 cup shredded red cabbage; 1 cup shredded green cabbage, Savoy or Napa; 1/4 tsp mustard seed; 1/4 tsp fennel seed; 1/4 tsp caraway seed; 1/4 tsp celery seed; 1/4 cup fresh squeezed orange or tangerine juice; 1 Tbsp olive oil; 2 Tbsp mild white vinegar like Champagne or white wine; 1 tsp creamy Dijon mustard; pinch of salt; pinch red pepper flakes, optional

User Reviews

3.5

168 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
10 servings
Calories
4826 kcal
Course
Salad
Cuisine
American

Winter Slaw with Citrus Vinaigrette

Julie Valencia

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Vibrant Winter Slaw with Citrus Vinaigrette ~ a healthy high fiber side dish salad that brightens up any menu.

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Ingredients

Servings

slaw

1 cup shredded red beets
1 cup shredded golden beets
1 cup shredded Chioggia pink beets
1 cup shredded fennel
1/2 cup shredded kohlrabi
1 cup shredded carrots
1 cup shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage, Savoy or Napa
1/4 tsp mustard seed
1/4 tsp fennel seed
1/4 tsp caraway seed
1/4 tsp celery seed

dressing

1/4 cup fresh squeezed orange or tangerine juice
1 Tbsp olive oil
2 Tbsp mild white vinegar like Champagne or white wine
1 tsp creamy Dijon mustard
pinch of salt
pinch red pepper flakes, optional

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Instructions

the dressing

I like to put all the ingredients in a mason jar, screw the lid on tight, and shake shake SHAKE! The shaking will emulsify the dressing, making it creamy. Once emulsified, it shouldn't separate into oil and vinegar. Taste to adjust any of the ingredients to your liking. Note: you can also do this in a small food processor, or with an immersion blender.

the slaw

Toss the shredded veggies and seeds together in a large bowl and add enough dressing to moisten. You can refrigerate the slaw several hours before serving if you'd like. Season with salt and pepper and add more dressing to taste just before serving.

Notes

A classic creamy slaw dressing would work too: whisk together 1/2 cup mayo, 2 Tbsp sour cream, a little grated onion, 1 Tbsp white vinegar, sugar to taste (start with 1 tsp) 1 tsp dry mustard, 1 tsp celery seed, salt and pepper to taste. Thin down with a little milk if necessary. Taste and adjust anything to your liking.
You don't have to use such a wide variety of veggies like I did, sometimes less is more, and I love the combo of beet and fennel, for instance.
A classic creamy slaw dressing would work too: whisk together 1/2 cup mayo, 2 Tbsp sour cream, a little grated onion, 1 Tbsp white vinegar, sugar to taste (start with 1 tsp) 1 tsp dry mustard, 1 tsp celery seed, salt and pepper to taste. Thin down with a little milk if necessary. Taste and adjust anything to your liking.

Nutrition Information

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Calories 48.26kcal (2%) Carbohydrates 8.09g (3%) Protein 1.35g (3%) Fat 1.54g (2%) Saturated Fat 0.22g (1%) Sodium 85.47mg (4%) Fiber 2.5g (10%) Sugar 5.13g (10%)