Napa Cabbage Slaw with Caribbean Citrus Dressing
Made with a spunky citrus dressing and strips of mild Napa cabbage, sweet spinach and bitter radicchio, this is a simple salad that’s striking to the eye and palate. The recipe makes about 1 1/2 cups dressing; see Serving Suggestions below for additional ways to use it.
Prep Time: 15 minutes
Ingredients:
For Dressing:
2/3 cup Organic Valley Orange Juice (Pulp-Added, Pulp-Free, or With Calcium)
2 tablespoons fresh lemon or lime juice
2 teaspoons minced garlic, pressed to a paste with a fork
1 teaspoon ground cumin
1 teaspoon dried oregano
5 tablespoons extra-virgin olive oil
salt and pepper to taste
For Salad:
Napa cabbage, thinly sliced
Radicchio (red chicory), thinly sliced
spinach leaves, thinly sliced
Instructions:
Combine orange juice, lemon or lime juice, garlic, cumin, and oregano. Use a fork to whisk in olive oil a little a time. Season generously with salt and pepper. Let stand at room temperature 1 or more hours to develop flavor.
Mix two parts Napa cabbage with one part each radicchio and spinach. Toss with just enough dressing to coat the leaves without soaking them.
Serving Suggestions:
The dressing in this recipe is very versatile: use it as a sauce for steamed green beans or broccoli florets, a dressing for tossed green salads, or a marinade for grilled fish or chicken.
Copyright by Terese Allen
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Customer Comments:
Customer rating:
Add cranberries and toasted almonds for a crunchy taste.