Cabbage and Corn Slaw with Orange Dressing

Pat Duran

By
@kitchenChatter

This is a great recipe to serve at a BBQ or other summer function- but it is also good any time of the year- especially when you want to "WOW" your family and friends. Holds up well in any weather. Very refreshing and crisp.


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Comments:

Serves:

8 servings

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

DRESSING:

1/3 c
frozen orange juice concentrate, thawed but not diluted
1/3 c
unseasoned rice vinegar
1/3 c
canola oil or vegetable oil
salt and pepper to taste

VEGGIE PREP:

2 pkg
8 oz. each coleslaw mix (in produce)
2 c
frozen whole kernel corn(4 ears fresh cut from cob in summer)
2 medium
carrots, peeled and coarsely grated
1 medium
red bell pepper, trimmed and cut into strips
6 medium
green onions, thinly sliced
1/4 c
chopped fresh cilantro

Directions Step-By-Step

1
Dressing:
Whisk the ingredients together in a small bowl.Set side in fridge. This is a great do ahead dressing- can be made a day ahead. Cover and refrigerate.
2
Veggie Prep:
Combine all ingredients in a large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve. Oh so good!
3
Note:
For added taste sprinkle on fried bacon crumbles,or strawberries halves, of orange segments or apple chunks.

About this Recipe

Course/Dish: Vegetables, Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy