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Thursday, June 28, 2012

Cabbage and Corn Slaw with Cilantro and Orange Dressing

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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
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-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

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.