Sweet and Savory Citrus Purple Coleslaw

Name: Sweet and Savory Citrus Purple Coleslaw
Prep time: 15 min
Total time: 75 min
Yield: 10
Cuisine: American
Ingredients: 16 oz Red Cabbage (16 oz shredded purple cabbage (1 small head)); 3 pieces Carrot (3 carrots grated); 1 cup Scallion (⅓ cup chopped scallions); ¼ cup Pumpkin Seeds (¼ cup sprouted pumpkin seeds toasted pine nuts, sunflower seeds, sliced almonds, chopped pecans, and walnuts are also great here!); 11 oz Mandarin Oranges (optional: 11 oz can mandarin oranges reserving the liquid) — optional; 4 tbsp Granulated Sugar (4 tbsp sugar coconut sugar, light brown sugar, or granulated sugar all work great here); ¼ cup Red Wine Vinegar (¼ cup red wine vinegar); ½ cup Avocado Oil (½ cup avocado oil or another neutral-tasting oil); 3 tbsp Orange Juice (3 tbsp orange juice freshly squeezed (or juice from the can of mandarian oranges, if using)); 1 tsp Chicken Stock Base (1 tsp Better than Bouillon roasted chicken base or 1 chicken bouillon cube mashed, one small packet of liquid concentrate, or 1 tsp dried consomme powder); ½ tsp Garlic Powder (½ tsp garlic powder); 1 tsp Table Salt (1 tsp salt); ½ tsp Black Pepper (½ tsp freshly ground black pepper)

A vibrant coleslaw featuring shredded purple cabbage, grated carrots, and scallions, tossed in a sweet and savory dressing made with vinegar, orange juice, and chicken base. The salad is chilled to allow flavors to meld.

75 minAmerican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Pescatarian

Ingredients

For 10 servings

Red Cabbage16 oz · 16 oz shredded purple cabbage (1 small head)
Carrot3 pieces · 3 carrots grated
Scallion1 cup · ⅓ cup chopped scallions
Pumpkin Seeds¼ cup · ¼ cup sprouted pumpkin seeds toasted pine nuts, sunflower seeds, sliced almonds, chopped pecans, and walnuts are also great here!
Mandarin Oranges11 oz · optional: 11 oz can mandarin oranges reserving the liquid · optional
Granulated Sugar4 tbsp · 4 tbsp sugar coconut sugar, light brown sugar, or granulated sugar all work great here
Red Wine Vinegar¼ cup · ¼ cup red wine vinegar
Avocado Oil½ cup · ½ cup avocado oil or another neutral-tasting oil
Orange Juice3 tbsp · 3 tbsp orange juice freshly squeezed (or juice from the can of mandarian oranges, if using)
Chicken Stock Base1 tsp · 1 tsp Better than Bouillon roasted chicken base or 1 chicken bouillon cube mashed, one small packet of liquid concentrate, or 1 tsp dried consomme powder
Garlic Powder½ tsp · ½ tsp garlic powder
Table Salt1 tsp · 1 tsp salt
Black Pepper½ tsp · ½ tsp freshly ground black pepper

Make it mine in the app

Steps

1Remove the first couple outer layers of cabbage, wash and cut out the hard stem. Slice in half and then in quarters.
2Slice thin strips of cabbage and place them into a large bowl.
3Place the shredded cabbage, carrots, scallions, pumpkin seeds, and mandarin oranges (if using) into a large bowl.
4In a jar or cruet, mix the coconut sugar, vinegar, orange juice, oil, bouillon cube (or chicken concentrate), garlic powder, salt, and pepper.
5Close and shake until thoroughly mixed. You can also whisk the dressing in a bowl until combined.
6Make sure that the bouillon is completely dissolved and pour the dressing over the salad.
7Cover and refrigerate to let the flavors mix for at least 1 hour.
8Can prepare early in the day or the day before serving. Toss well before serving, season with a little extra salt and pepper, if desired, and enjoy.