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
Ingredients
- Greens
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12
brussel sprouts
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1/2
small head of radicchio
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1/2
bunch of curly kale
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1/3
head of white cabbage
- Dressing
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1/4 cup
white vinegar
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1/4 cup
orange juice concentrate
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1/4 cup
olive or vegetable oil (not extra virgin)
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1/4 cup
pumpkinseed or sesame seed oil
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zest of 1 large orange
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2 tablespoons
honey mustard
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1 teaspoon
salt
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1/4 teaspoon
freshly ground pepper
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1 tablespoon
sesame seeds
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tangerines, about 1/2 per person
Directions
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Shred all the greens and place in a large bowl. Toss to combine.
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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.
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Peel and section the tangerines, removing all pith. Cut the segments into bite-sized pieces.
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To serve: spoon the dressed greens into individual bowls or plates and garnish with the tangerine pieces and a sprinkle of sesame seeds.
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The greens keep, dressed, for 3-4 days in the fridge. Add the tangerines and sesame seeds just before serving.
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