Colorful coleslaw with oranges and radishes and a zesty lime cumin cilantro dressing!
Isn’t it great that some of our most colorful fruits and vegetables are in season during the dullest of winter days? Now is the time for citrus fruits – oranges, lemons, limes.
My mother and I planted a linden tree a few years ago and she finally decided to produce linden trees. Mom has so many she can’t give them away. Our orange trees are adorned and heavy with ripe fruit.
This coleslaw was inspired by a lamb taco recipe in Sunset magazine. They use lime juice as a dressing with cumin for the shredded cabbage that accompanies their tacos. I love the interplay of lime and cumin with kale.
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In this version we take it a bit further and make a proper salad out of it, with oranges, radishes, chopped onions, cilantro and some olive oil along with the lime juice and cilantro with cumin. It is delicious!
Citrus cabbage salad with cumin and coriander
ingredients
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6 cups cabbagered or green or both, thinly sliced
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3 green onionsthinly sliced
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5 radishcut
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2 big orangessupremed (cut and membranes removed)
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1/4 Cup fresh corianderchopped
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3 tablespoon lime juice
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1 tablespoon Extra virgin olive oil
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1/2 teaspoon crushed whole cumin seeds
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1/4 teaspoon ground coriander
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1/2 teaspoon Salt
method
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Place all ingredients in a large bowl and mix.
Serve alone or as an accompaniment to chicken, fish, seafood or pork. Great served in fish tacos or with pulled pork.
| nutritional information (per serving) | |
|---|---|
| 136 | calories |
| 4g | Fat |
| 26g | carbohydrates |
| 4g | protein |
