Citrus Ginger Slaw
Ingredients:
- 4 cups green cabbage, thinly shredded (about ½ small head)
- 1 cup purple cabbage, thinly shredded
- 2 large carrots, julienned or coarsely grated
- 2 navel oranges, peeled and segmented
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp toasted sesame seeds
- 3 tbsp fresh ginger, finely grated (about a 2-inch knob)
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1½ tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh orange juice
- 1 tsp fresh orange zest
- 1 garlic clove, finely grated
- ½ tsp chili flakes (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Shred the cabbage as thin and even as you can — thin ribbons soften just enough in the dressing to lose their raw crunch without turning limp.
Instructions:
- Make the Ginger Dressing: In a small bowl or jar, whisk together the grated ginger, rice vinegar, soy sauce, sesame oil, maple syrup, orange juice, orange zest, garlic, and chili flakes if using. Taste and adjust — add more maple syrup for sweetness, more vinegar for tang, or more ginger for punch. Set aside.
- Prep the Vegetables: Shred both cabbages as thinly as possible — a mandoline gives the best results but a sharp knife works well. Julienne or coarsely grate the carrots. Slice the green onions thinly on a diagonal.
- Segment the Oranges: Peel the oranges and cut into segments, removing any pith or membrane. Alternatively, slice into thin rounds and halve them. Pat dry with a paper towel so they don’t water down the dressing.
- Combine the Salad: Add the green cabbage, purple cabbage, and carrots to a large bowl. Pour over two-thirds of the dressing and toss well with tongs or clean hands, massaging the cabbage slightly so it softens and absorbs the dressing.
- Rest (Optional but Recommended): Let the dressed cabbage sit for 5–10 minutes. This short rest softens the cabbage just enough to make it tender without going limp, and lets the flavors develop.
- Add the Toppings and Serve: Add the orange segments, green onions, and cilantro. Drizzle over the remaining dressing. Toss gently to combine. Top with toasted sesame seeds and serve immediately.
Notes: The dressing is the star of this recipe — freshly grated ginger is non-negotiable. Navel oranges are ideal for their sweetness and easy segmenting; blood oranges make a stunning visual variation.
Tips: Don’t skip the 5–10 minute rest after tossing the cabbage with the dressing — it softens just enough to become tender without going soggy. For the crunchiest result, add the orange segments and cilantro only right before serving.
Storage: Dressed slaw keeps refrigerated for up to 2 days, though it will soften over time. The dressing can be made up to 5 days ahead. Do not freeze.
Swaps: Swap cilantro for fresh mint or flat-leaf parsley. Replace rice vinegar with apple cider vinegar. Add ¼ cup roasted peanuts or cashews for crunch and protein.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The ¼ cup fresh cilantro leaves adds a fresh, citrusy herbal brightness. The fresh ginger adds a bright, peppery warmth that lifts the other flavors. The rice vinegar adds tang that cuts through richness and balances the flavors.
Citrus Ginger Slaw
Ingredients:
- 4 cups green cabbage, thinly shredded (about ½ small head)
- 1 cup purple cabbage, thinly shredded
- 2 large carrots, julienned or coarsely grated
- 2 navel oranges, peeled and segmented
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp toasted sesame seeds
- 3 tbsp fresh ginger, finely grated (about a 2-inch knob)
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1½ tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh orange juice
- 1 tsp fresh orange zest
- 1 garlic clove, finely grated
- ½ tsp chili flakes (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The ¼ cup fresh cilantro leaves adds a fresh, citrusy herbal brightness. The fresh ginger adds a bright, peppery warmth that lifts the other flavors. The rice vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Shred the cabbage as thin and even as you can — thin ribbons soften just enough in the dressing to lose their raw crunch without turning limp.
Instructions:
- Make the Ginger Dressing: In a small bowl or jar, whisk together the grated ginger, rice vinegar, soy sauce, sesame oil, maple syrup, orange juice, orange zest, garlic, and chili flakes if using. Taste and adjust — add more maple syrup for sweetness, more vinegar for tang, or more ginger for punch. Set aside.
- Prep the Vegetables: Shred both cabbages as thinly as possible — a mandoline gives the best results but a sharp knife works well. Julienne or coarsely grate the carrots. Slice the green onions thinly on a diagonal.
- Segment the Oranges: Peel the oranges and cut into segments, removing any pith or membrane. Alternatively, slice into thin rounds and halve them. Pat dry with a paper towel so they don’t water down the dressing.
- Combine the Salad: Add the green cabbage, purple cabbage, and carrots to a large bowl. Pour over two-thirds of the dressing and toss well with tongs or clean hands, massaging the cabbage slightly so it softens and absorbs the dressing.
- Rest (Optional but Recommended): Let the dressed cabbage sit for 5–10 minutes. This short rest softens the cabbage just enough to make it tender without going limp, and lets the flavors develop.
- Add the Toppings and Serve: Add the orange segments, green onions, and cilantro. Drizzle over the remaining dressing. Toss gently to combine. Top with toasted sesame seeds and serve immediately.
