Too many gray days in a row really has a way of brightening up my kitchen. Without the sun shining outside to warm me up, I gather a rainbow of colors from the refrigerator to lift my spirits.
Purple cabbage, red and yellow bell peppers, vibrant orange carrots and juicy tangerines, fresh green Napa cabbage, cilantro, and scallions.
An array of vivid veggies, fruit, and herbs to create this feel good Asian Citrus Cabbage Slaw.
Always think colors when making a salad. Those bright pigments in vegetables are known as carotenoids, which include beta-carotene in carrots and lycopene in bell peppers and tomatoes. These carotenoids act as antioxidants to boost your immune system to keep you healthy right now during the peak of the flu season.
Enjoy this Asian Citrus Cabbage Slaw as a side with pan-seared/roasted salmon or white fish.
Asian Citrus Cabbage Slaw
by Season With Spice
Serves 4-6
Ingredients:
2 cups thinly shredded purple cabbage
2 cups thinly shredded Napa cabbage (or savoy or green cabbage)
1 carrot – julienned
1 red pepper – sliced into thin strips
1 yellow pepper, sliced into thin strips
1 orange pepper – sliced into thin strips
1-2 tangerines (or your choice of sweet orange) – cut into small chunks
2 scallions – sliced diagonally
2 tbsp coarsely chopped cilantro
2 tbsp toasted white sesame seeds
2 tbsp unsalted chopped cashews
Dressing:
2 tbsp olive oil or grapeseed oil
1 tbsp toasted sesame oil
2 tsp soy sauce, or tamari
2 tbsp rice vinegar
1 tbsp maple syrup
Juice from the tangerine or orange
1/2 tsp of Season with Spice’s Spicy Japanese Seven Spice (Shichimi Togarashi)
Method:
In a large salad bowl, combine the ingredients for the dressing, and whisk well. Add in the purple cabbage, Napa cabbage, carrot, peppers, and tangerine. Toss to combine. Top with scallion, cilantro, sesame seeds, and chopped cashews. Give everything another gentle toss. Enjoy!
Notes:
If you’re planning to serve the cabbage slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.
by Season With Spice
Serves 4-6
Ingredients:
2 cups thinly shredded purple cabbage
2 cups thinly shredded Napa cabbage (or savoy or green cabbage)
1 carrot – julienned
1 red pepper – sliced into thin strips
1 yellow pepper, sliced into thin strips
1 orange pepper – sliced into thin strips
1-2 tangerines (or your choice of sweet orange) – cut into small chunks
2 scallions – sliced diagonally
2 tbsp coarsely chopped cilantro
2 tbsp toasted white sesame seeds
2 tbsp unsalted chopped cashews
Dressing:
2 tbsp olive oil or grapeseed oil
1 tbsp toasted sesame oil
2 tsp soy sauce, or tamari
2 tbsp rice vinegar
1 tbsp maple syrup
Juice from the tangerine or orange
1/2 tsp of Season with Spice’s Spicy Japanese Seven Spice (Shichimi Togarashi)
Method:
In a large salad bowl, combine the ingredients for the dressing, and whisk well. Add in the purple cabbage, Napa cabbage, carrot, peppers, and tangerine. Toss to combine. Top with scallion, cilantro, sesame seeds, and chopped cashews. Give everything another gentle toss. Enjoy!
Notes:
If you’re planning to serve the cabbage slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.
