Weight Watchers Quick Salad: Red & Green Slaw with Blood Orange Dressing

Good crunchy slaw So what does one do with blood oranges? The heart-startling color is spectacular but how do you take advantage of it? [Besides the ever-so-beautiful 'orange crush' martinis at Red Light in Chicago, thank you, 3-2-1 Launch!]

Just like yesterday's fennel and blood orange salad, this is a lovely little slaw -- but no credit to the blood orange. Feel free to use the juice of a regular orange!

HOW TO REVIVE TIRED CABBAGE If your cabbage has been in the frig a bit and looks a tad limp, wash the outside parts, then cut into big wedges and let rehydrate in cold water for 5 - 10 minutes. Chop and then drain well (or run through a salad spinner) before tossing with the dressing.



FROM THE ARCHIVES It's getting to be salad time, for sure and I do love the crunch of a good vegetable salad, check the vegetable salad recipes in the Recipe Box for proof!

TWO YEARS AGO on all of Day Five ... Sauteed Broccoli with Toasted Garlic, Orange and Sesame Seed



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RED & GREEN SLAW with BLOOD ORANGE DRESSING

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4


DRESSING
6 tablespoons blood orange juice (or regular juice) from about 1 - 2 oranges
1 1/2 teaspoons rice vinegar
1 teaspoon honey
1 tablespoon olive oil (reduced from 4 tablespoons)
1 tablespoon low-fat mayonnaise (reduced from 4 tablespoons, I love the Hellman's low-fat mayonnaise)
1 tablespoon minced red onion (the inspiring recipe used shallot)
Salt & pepper to taste

Red cabbage, sliced thin (the inspiring recipe used savoy)
Green cabbage, sliced thin (the inspiring recipe used radicchio)
(the inspiring recipe added a sliced red pepper)
(the inspiring recipe added a half cup of dried cranberries)

Whisk the dressing ingredients in the bottom of the serving bowl. (The inspiring recipe suggests chilling for two hours.) Add the cabbage, toss and serve.



A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007

5 comments:

Hi Alanna! This sounds both delicious and substantial... gotta love red cabbage!

Thanks for the cabbage tip. Mine always gets to looking under the weather. Have to eat it quicker, I guess.

Why haven't I ever thought of reviving my cabbage in that manner??? I've done it with so many other vegetables...live and learn!

Hi Alanna,
This looks wonderful! Do you think that regular oranges would taste as good? I know the blood red ones taste a little different, but they are harder to get. Thank!

Gilly ~ Red cabbage, for sure.

Christine ~ Those heads can be big!

Kathy ~ Necessity, as they say, is the mother of revived cabbage.

Rachel ~ For sure, use a regular orange. To my taste, blood oranges are special for their color, not their flavor.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna