Zesty Orange Cabbage Slaw with Horseradish
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If in doubt, make slaw. This is a motto in my kitchen because frankly, so many of my go-to dishes are enhanced by a good slaw. I put slaw on grain bowls, as a side to tofu or tempeh dishes, on tacos, on sandwiches and burgers, on a beautiful piece of pan-roasted fish. I love all the slaws - vinegar-based and mayo-based - sporting an array of flavors but this one is an extra special version I bring out when I want something more complicated and exciting. The orange and pomegranate syrup are lovely compliments to the horseradish and the mayonnaise is a backdrop to all the flavor rather than taking centerstage as is with some slaws. Enjoy!
- Preparation 10 min
- Serves 4-6 servings
Ingredients
- 0.25 cup mayonnaise or veganaise
- 0.25 cup olive oil
- 1 tablespoon shallot, finely sliced
- 1 tablespoon horseradish
- 1 tbsp apple cider vinegar
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 2 tablespoon Just Pomegranate Syrup
- large pinch of sea salt
- thinly sliced apples
- shredded cabbage of choice
- shredded carrot
- chopped cashews
Instructions
- Slice shallot on a mandoline very thin and place in a small bowl with apple cider vinegar. Set aside.
- Zest orange into a large bowl and add 1 tbsp fresh orange juice.
- Add the remaining ingredients (mayo, olive oil, horseradish, pom syrup, salt) and mix into a dressing.
- To thin the dressing, add a bit more orange juice.
- Toss dressing with apples, cabbage, and carrot. Top with cashews.
by Just Date
