Winter Slaw with Citrus Vinaigrette
User Reviews
3.5
Winter Slaw with Citrus Vinaigrette
Description
Winter Slaw with Citrus Vinaigrette is a colorful blend of shredded root vegetables and leafy greens combined with aromatic seeds and a tangy dressing. The slaw includes three varieties of beets offering earthy sweetness and vibrant colors, alongside fennel and kohlrabi for crunch, carrots for mild sweetness, kale for a bit of chewiness, and both red and green cabbage for traditional slaw texture. The combination of mustard, fennel, caraway, and celery seeds adds a hint of spice and complexity to the raw vegetable mix.
The citrus vinaigrette emulsifies by shaking orange juice, olive oil, white vinegar, Dijon mustard, salt, and optional red pepper flakes in a jar, yielding a smooth, creamy dressing without the need for mayo. This dressing lightly coats the slaw, enhancing but not overpowering the natural flavors and textures of the vegetables. The slaw can be prepared ahead of time and chilled, allowing flavors to meld while still staying crisp.
This dish works well as a light side salad with winter meals or as a fresh accompaniment to richer entrées. Variations in dressing are possible, including a creamy dressing with mayo and sour cream if desired, although the citrus version provides a lighter profile that highlights the fresh produce.
You can use a classic creamy slaw dressing as an alternative for a richer flavor.Feel free to simplify the vegetable combinations; lesser amounts or varieties still make a good slaw.For the creamy dressing, whisk mayo, sour cream, vinegar, dry mustard, celery seed, and onion; thin with milk as needed.
Ingredients
slaw
- 1 cup beet red, shredded
- 1 cup beet golden, shredded
- 1 cup beet Chioggia pink, shredded
- 1 cup fennel shredded
- 1/2 cup kohlrabi shredded
- 1 cup carrot shredded
- 1 cup kale shredded
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded; Savannah or Napa varieties
- 1/4 tsp mustard seed
- 1/4 tsp fennel seed
- 1/4 tsp caraway seed
- 1/4 tsp celery seed
dressing
- 1/4 cup orange juice fresh squeezed or tangerine juice
- 1 Tbsp olive oil
- 2 Tbsp white vinegar mild; like Champagne or white wine vinegar
- 1 tsp Dijon mustard creamy
- pinch salt
- pinch red pepper flakes optional
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
- Classic creamy slaw dressing can replace citrus vinaigrette for different taste and texture.
- Adjust vegetable variety to preference; beet and fennel alone work well.
- For creamy dressing, mix mayo, sour cream, vinegar, dry mustard, celery seed, and onion; thin with milk if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 4826 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
