Coleslaw With Creamy Citrus Dressing
A fresh take on classic coleslaw, this crunchy vegetable slaw is tossed in a creamy Greek yogurt dressing brightened with orange juice and pink peppercorns.
Ingredients
Creamy Citrus Dressing
- ½ cup Greek yogurt
- 1 tbsp honey
- 1 tbsp red-wine vinegar
- 1-2 tbsp orange juice
- pinch each salt and pepper
- 1 tsp pink peppercorns crushed
Coleslaw
- 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
Creamy Citrus Dressing
- In bowl, whisk together yogurt, 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.
Coleslaw
- 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
Make-Ahead
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.