Cabbage and herb slaw with orangesPosted: June 24, 2009
This is a fabulous side dish to any grilled meal. It was a light and refreshing dish on a hot day and went perfectly with our grilled chicken. I liked the tangier flavors and the oranges added in. The dressing wasnt mayo or dairy based, so this would be a great addition to any outdoor party this summer. I found this recipe in the Everyday Food Martha Stewart Magazine.
2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.
Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.