Winter Slaw With Orange-Yogourt Dressing
Jennifer Emilson's recipe for a light, seasonal coleslaw with creamy citrus dressing.
Ingredients
Orange-Yogourt Dressing
- ½ cup Greek yogourt
- 1 tbsp honey
- 1 tbsp red-wine vinegar
- 1-2 tbsp orange juice
- pinch each salt and pepper
- 1 tsp pink peppercorns crushed
Slaw
- 1 red or green cabbage shredded
- broccoli thinly sliced
- carrots shredded or thinly sliced
- celery thinly sliced on an angle
- fennel thinly sliced
- sugar snap peas thinly sliced
Toppings
- 1 scallion sliced
- 1 red onion thinly sliced
- 1 Fuyu persimmon cubed
- citrus segments
- sesame seeds sunflower seeds or chopped nuts, for garnish
Instructions
Orange-Yogourt Dressing
- In bowl, whisk together yogourt, honey and vinegar. Whisk in orange juice, 1 tbsp at a time, until thin enough to drizzle. Season with salt and pepper. Whisk in pink peppercorns. Store in airtight jar in fridge for up to 3 days.
Slaw
- A good hour before you want to serve your slaw, place about 6 cups of desired slaw ingredients in a large bowl and toss to combine. Let dressing come to room temperature and give it a good shake. Pour desired amount over slaw and toss. Cover and let sit in fridge for 1 hour to let flavours meld.
- To serve, add any optional toppings and gently toss. Garnish with seeds or nuts.
Notes
Chopped carrots, celery and fennel can be covered with cold water before sealing the container to keep them crisp. When you feel like slaw, just pull out whichever veggies are calling your name.