Author Notes: On a recent trip to Southwest Florida, I was served a version of cole slaw brightened with an orange-sesame viniagrette. The crunch and the tangy flavors stayed with me when I returned home to 18F temperatures, so to keep my optimism alive during February, I developed my own version. The bright colors and zesty taste are refreshing during a season of heavier foods…and all the ingredients are available during the winter! —Windischgirl
Serves: 6-8
Ingredients
Greens
-
12
brussel sprouts
-
1/2
small head of radicchio
-
1/2
bunch of curly kale
-
1/3
head of white cabbage
Dressing
-
1/4
cup white vinegar
-
1/4
cup orange juice concentrate
-
1/4
cup olive or vegetable oil (not extra virgin)
-
1/4
cup pumpkinseed or sesame seed oil
-
zest of 1 large orange
-
2
tablespoons honey mustard
-
1
teaspoon salt
-
1/4
teaspoon freshly ground pepper
-
1
tablespoon sesame seeds
-
tangerines, about 1/2 per person
Directions
- Shred all the greens and place in a large bowl. Toss to combine.
- In a measuring cup, whisk together the vinegar, orange juice concentrate, oils, mustard, zest, salt, and pepper until emulsified. Taste and adjust the seasonings, adding a bit more salt if needed to balance the flavors. Pour the dressing over the greens and toss well to coat the vegetables.
- Peel and section the tangerines, removing all pith. Cut the segments into bite-sized pieces.
- To serve: spoon the dressed greens into individual bowls or plates and garnish with the tangerine pieces and a sprinkle of sesame seeds.
- The greens keep, dressed, for 3-4 days in the fridge. Add the tangerines and sesame seeds just before serving.
1 of 5
Photo by Windischgirl
2 of 5
Photo by Windischgirl
3 of 5
Photo by Windischgirl
4 of 5
Photo by Windischgirl
5 of 5
Photo by Windischgirl