Mixed Vegetable Slaw with Citrus Vinaigrette

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What a great way to use fresh vegetables from the garden. The crispness from the vegetables and the acidity from the citrus make a great side dish for fish.

Serves 10
Preparation time : 30 minutes
Total time: 35 minutes

Ingredients:

Vinaigrette

  • 1 cup fresh orange juice
  • 1 cup white wine vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons sugar
  • Salt and pepper to taste

    Slaw

  • 1 small head cabbage, coarsely grated
  • 3 small zucchini, halved lengthwise and seeded, coarsely grated
  • 2 medium yellow squash, halved lengthwise and seeded, coarsely grated
  • 4 medium carrots, coarsely grated
  • 1 jicama, peeled and finely sliced into matchsticks
  • 1 medium red bell pepper, finely sliced

    Instructions:

    For the vinaigrette: In a medium bowl, whisk all the ingredients together until the sugar is dissolved.
    For the slaw: Combine all vegetables in a large bowl and toss. Add the vinaigrette and toss again.

    Terri’s Tips:

  • The vinaigrette can be made ahead of time and refrigerated. Use on other salads

    Cooking Wiser:

  • omit the olive oil to save calories

    Per serving: 170 Calories; 11g Total Fat; 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 444 mg Sodium- (based on 2 teaspoons salt)