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Tangy Citrus Carrot and Cabbage Slaw
Fresh orange juice and apple cider vinegar form the bright, punchy base of this refreshing cabbage slaw. You'll toss pre-shredded vegetables in a quick homemade dressing spiked with Dijon mustard and a pinch of cayenne pepper for a subtle kick. A surprising dash of dried mint keeps the flavor profile light and herbal. It's an easy, no-cook side dish that pairs beautifully with rich grilled meats or heavy barbecue mains.
Ingredients
- ⅓ cup fresh orange juice
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon dried mint
- ⅛ teaspoon cayenne pepper
- 1 (16-ounce) bag shredded cabbage
- 1 (10-ounce) bag shredded carrots
Instructions
- 1Whisk the fresh orange juice, apple cider vinegar, sugar, Dijon mustard, vegetable oil, salt, dried mint, and cayenne pepper together in a large mixing bowl until smooth.
- 2Add the shredded cabbage and carrots to the bowl. Toss everything thoroughly so the acid in the dressing can begin softening the sturdy vegetables.
Notes
- Make ahead: This slaw tastes even better after resting in the fridge for an hour. Store leftovers in an airtight container for up to 3 days.
- Prep: Using pre-shredded cabbage and carrots keeps the prep time under 10 minutes, but you can shred your own if you prefer.