On a recent trip to Southwest Florida, I was served a version of cole slaw brightened with an orange-sesame viniagrette. The crunch and the tangy flavors stayed with me when I returned home to 18F temperatures, so to keep my optimism alive during February, I developed my own version. The bright colors and zesty taste are refreshing during a season of heavier foods...and all the ingredients are available during the winter! —Windischgirl
small head of radicchio
bunch of curly kale
head of white cabbage
orange juice concentrate
olive or vegetable oil (not extra virgin)
pumpkinseed or sesame seed oil
zest of 1 large orange
freshly ground pepper
tangerines, about 1/2 per person
In This Recipe
Shred all the greens and place in a large bowl. Toss to combine.
In a measuring cup, whisk together the vinegar, orange juice concentrate, oils, mustard, zest, salt, and pepper until emulsified. Taste and adjust the seasonings, adding a bit more salt if needed to balance the flavors. Pour the dressing over the greens and toss well to coat the vegetables.
Peel and section the tangerines, removing all pith. Cut the segments into bite-sized pieces.
To serve: spoon the dressed greens into individual bowls or plates and garnish with the tangerine pieces and a sprinkle of sesame seeds.
The greens keep, dressed, for 3-4 days in the fridge. Add the tangerines and sesame seeds just before serving.