Here in the west, coleslaw is one of those foods synonymous with summer and sweet tea. At its most basic, it is simply shredded cabbage and carrots mixed with a mayonnaise-based dressing. This makes it both healthy and decadent. Cabbage, carrots, and other shredded vegetable ingredients add vitamins and fiber, but the mayonnaise-based dressing adds fat and calories.
This zesty orange and honey recipe adds a bright and sweet note to the salad. Unlike traditional mayo and pickle or vinegar recipes, this recipe is surprisingly refreshing and un-coleslaw like.
Orange and Honey Dressing:
- ¼-cup mayonnaise
- Zest of one non-waxed organic orange
- Juice of orange, used to make zest
- 1-tablespoon or more Honey of choice, preferably orange honey
- 1-tablespoon raspberry blush vinegar
- 1/8-teaspoon pink sea salt
- 3-Dashes ground black pepper
- 1-large head shredded green or purple cabbage
- 2-large shredded carrots
- 1/2 Medium Beet root shredded (optional)
- ½-cup raisins, currents, or other dried berry soaked in hot water
Supplies needed to make coleslaw dressing and coleslaw salad:
- Large bowl two-times as big as the amount of vegetables
- Small bowl or jar for dressing
- Small bowl to soak berries in
- Spoon measures
- Cup measures
- Cutting board
- Small spoon
- Large spoon
Directions to make Coleslaw:
- Blend Dressing ingredients in a bowl using the Wisk. (The addition of mayonnaise is optional, but a prefered dressing ingredient.)
- Set aside, preferably overnight in the refrigerator, to allow flavors to meld.
- Recipe, chop, shred, and blend coleslaw vegetable ingredients
- Stir coleslaw dressing into coleslaw vegetables.
- Chill the coleslaw salad in the refrigerator for an hour or two.
Serves 4 to 8