Colorful Coleslaw with Orange & Cilantro Vinaigrette
We have a ton of fresh cilantro growing in our side yard, to I searched for recipes that use a lot of it. This coleslaw recipe looked good, and also uses oranges, which we have tons of. Here’s my version, with a few changes. It was yummy - Larry loved it!
Ingredients
- 2 carrots, shredded
- Half a cabbage (about 6 cups, red or green or mix), shredded
- 1/2 C red onion, chopped
- 1 C cilantro leaves
Dressing
- 1/4 C plain yogurt (I use homemade)
- 1/4 vegan mayo
- 1/4 C fresh squeezed orange juice
- Zest of 1 orange
- 3 T white vinegar
- 2 tsp maple syrup
- 1 tsp black pepper
- 1/4 tsp salt (or more, to taste)
Instructions
Shred/slice the carrots, cabbage, and onion (I used my food processor with slicing attachment) and put in a big bowl with the cilantro. Whisk up the dressing in a separate bowl. Mix dressing into veggies until well combined. Cover and refrigerate for at least 3 hours. Serve!
