This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe’s.
Inspired by Aida Mollencamp’s Cabbage & Carrot Herbed Slaw on Chowhound, this side is refreshingly bright and crunchy. It’s a healthier alternative to mayo-laden versions and a perfect accompaniment to burgers or Sloppy Joes. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And to make life easy, go ahead and buy the cabbage and carrots already shredded — I do.
What you’ll need To Make Sweet & Tangy Citrus Slaw
To Make Sweet & Tangy Citrus Slaw
To begin, simply combine all of the ingredients in a large bowl.
Toss well.
Then cover the slaw and refrigerate at least one hour or overnight to allow the flavors to marry and the vegetables to soften. Serve cold and enjoy!
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Per serving (8 servings) Calories: 135 Fat: 9 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 1 g Sodium: 307 mg Cholesterol: 0 mg
I made this according to directions, and while it tasted great, it just didn’t look great. So I added green cabbage, red onions and slivered almonds (to give a bit more crunch). I then added a bit of citrus vinaigrette and some lemon juice. The only problem is, I now have waaaay to much of it, LOL. My takeaway is that next time, I’ll mix red and green cabbage just to help (to me) the look. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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