#header-inner {background-position: center !important; width: 100% !important;}

Thursday, June 28, 2012

Cabbage and Corn Slaw with Cilantro and Orange Dressing

Pin It
Have you noticed that cole slaw is hit or miss? I’ve had some downright delicious slaws (most recently at the Cardinals game, actually) and then some that I find completely gross. This one—featuring a dressing made from orange juice concentrate, rice vinegar, and oil—falls on the delicious end of the spectrum.


It’s a summer side to pair with just about anything—burgers, grilled chicken, you name it! This makes a pretty large batch, but leftovers keep well. Because it’s mayo-free, it stands up better in the heat than your typical BBQ dish. While it was perfect as is, I also think it would be good with some honey roasted peanuts added just before serving!

One Year Ago: Greek Cucumber Salad
Two Years Ago: Twelve in Ten Challenge-Local Harvest

Cabbage and Corn Slaw with Cilantro and Orange Dressing
from The Healthy Hostess
Print this post
Ingredients:
-1/3 cup frozen orange juice concentrate
-1/3 cup rice vinegar
-1/3 cup canola oil
-1 cabbage, shredded (or 2 eight ounce bags of cole slaw mix)
-1 bag frozen corn, thawed
-1 cup matchstick carrots
-2 bell peppers, stemmed, cored, and cut into thin strips
-6 medium green onions, sliced thin
-1/2 cup cilantro, chopped

Directions:
1. In a small bowl, whisk together the orange juice concentrate, vinegar, and oil. Set aside.
2. In a large bowl, combine remaining ingredients and mix to combine. Toss with dressing to coat. Season with salt and pepper to taste.
3. Cover and refrigerate before serving.