Oranges jazz up coleslaw

Try This At Home

January 28, 2007|By Newsday

The sweet flavor of oranges in this dish is balanced by a fairly assertive mustard flavor. If you prefer mustard to be less prominent, cut back to 2 teaspoons. Six cups of cabbage may seem like a lot, but bear in mind that it "shrinks" once dressed, and you'll end up with about 4 cups of salad. When you want orange segments, first peel an orange. Use a small paring knife to cut on each side of the membranes; wedge-shaped segments will pop right out.

ORANGE COLESLAW

Serves 6

1/2 cup light mayonnaise

1 tablespoon cider vinegar

1 tablespoon prepared yellow mustard

1 teaspoon sugar

1 teaspoon grated orange zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 cups shredded cabbage

segments from 2 medium oranges, coarsely chopped

Combine the mayonnaise, vinegar, mustard, sugar, orange zest, salt and pepper in a small bowl.

Taste and adjust the salt and pepper, if needed.

Toss the dressing with the cabbage until thoroughly and evenly dispersed.

Gently toss in the orange segments.

Per serving: 111 calories, 1 gram protein, 12 grams carbohydrate, 3 grams fiber, 7 grams fat, 1 gram saturated fat, 7 milligrams cholesterol, 297 milligrams sodium. Recipe analysis provided by Newsday.

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