Fresh and Flavorful Citrus Asian Coleslaw
This coleslaw recipe is the perfect make-ahead meal for an outdoor summer gathering. While it’s not your mama’s traditional coleslaw, it is sweet, tangy, crunchy and nutty – all the things you want in the perfect bite!
This easy Citrus Asian Coleslaw comes together quickly and the flavors get even better after it sits overnight – which means delicious food and less work the day of your BBQ.
Using fruit in recipes, like citrus, is a fantastic way to satisfy sweet cravings so they don’t pop up later on in the day. Check out the video for an easy way to slice the oranges. This Citrus Asian Coleslaw is also gluten free, dairy free and vegan, making it a great recipe to share with friends that may have some dietary restrictions.
If you give this recipe a try, don’t forget to take a picture and tag me (@jennifer.hunt.nutrition on Instagram) so that I can see what you are cooking up in your very own kitchen!
Citrus Asian Coleslaw Recipe
Ingredients
16 oz bag coleslaw mix
1/4 cup chopped cilantro, + more for garnish
2 tbsp chopped green onion
2 oranges, sliced in small wedges
6 tbsp rice wine vinegar
1 tbsp toasted sesame oil
2 tbsp 100% pure maple syrup
1/2 tsp kosher salt
1/8 tsp fresh ground black pepper
1/4 cup chopped cilantro, + more for garnish
2 tbsp chopped green onion
1/4 cup sunflower seeds, raw
1/4 cup slivered almonds, raw
Directions
In a large mixing bowl with lid, add in coleslaw mix, cilantro, green onion, and orange slices. In a mason jar or container with an airtight lid, combine vinegar, oil, maple syrup, salt, and pepper. Secure lid and shake up well. Pour over coleslaw and toss with tongs until all the cabbage is well coated. Cover slaw with a lid and store in the refrigerator for at least 6 hours to allow flavors to combine.
Before serving, in a medium non-stick pan, toast sunflower seeds and almonds on medium heat until lightly brown and fragrant, about 3-4 minutes (shake the pan every ~20 seconds to prevent burning). Garnish coleslaw with seeds, almonds, and addition chopped cilantro.
Servings: 8, about ¾ cup
Nutrition per ¾ cup Serving
Calories 127; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 139mg; Carbohydrate 11g; Dietary Fiber 4g; Added Sugar 4g; Naturally Occurring Sugar 5g; Protein 4g
