Description
This slaw uses winter produce at its finest, both brassicas and citrus. A tangle of finely chopped brassicas are dressed with a bright and sunny blood orange dressing.
Ingredients
- 1 bunch of collard greens, ribs removed and leaves thinly sliced into ribbons
- 1 small head of Napa (Chinese) cabbage, thinly sliced
- 1 small bunch of radishes, cut into matchsticks
- 3–4 scallions, white and light green parts thinly sliced
- juice of 1 blood orange (about 1/4 to 1/3 cup total)
- 2 tbsp dijon mustard
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- sea salt and pepper to taste
Instructions
Combine the prepared collard greens, cabbage, radishes, and scallions in a large mixing bowl. Toss with your hands to combine.
In a separate bowl, whisk together the blood orange juice, dijon mustard, olive oil, apple cider vinegar, maple syrup. Add sea salt and pepper to taste, then mix once more to incorporate everything. Pour the dressing over the slaw mix then toss to coat the vegetables in the dressing. Taste and add more salt/pepper as needed before serving.
Store leftovers in the fridge and consume within 4-5 days.
Notes
You can use any mix of winter greens such as cabbage, collards, or kale in the recipe. You can also use other root vegetables in place of the radishes such as carrots, turnips, or beets. You’re going for roughly 6 cups of chopped vegetables. In order to cut the radishes into matchsticks, slice them into 1/8-inch thick rounds first, then slice the rounds into matchsticks. As for the scallions, feel free to leave them out if you don’t like them or don’t have them.
- Prep Time: 20 minutes