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Author Notes: 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
- 12 brussel sprouts
- 1/2 small head of radicchio
- 1/2 bunch of curly kale
- 1/3 head of white cabbage
- 1/4 cup white vinegar
- 1/4 cup orange juice concentrate
- 1/4 cup olive or vegetable oil (not extra virgin)
- 1/4 cup pumpkinseed or sesame seed oil
- zest of 1 large orange
- 2 tablespoons honey mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon sesame seeds
- tangerines, about 1/2 per person
- 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.
- This recipe was entered in the contest for Your Best Shaved Salad