Tangerine coleslaw (or variation orange coleslaw)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| Grated peel of 1/2 tangerine | ||
| ¼ | cup | Tangerine juice, freshly squeezed |
| ½ | Lemon, juice of | |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Toasted sesame seeds, optional |
| 5 | cups | Cabbage, (about half a head), cut into long thin shreds |
| 3 | Tangerines, peeled, segmented, halved and seeded | |
| ⅓ | cup | Raisins |
| 3 | tablespoons | Nuts, chopped |
Directions
In jar with lid, combine oil, tangerine peel and juice, lemon juice, honey and sesame seeds; shake well. In large bowl, combine cabbage, tangerines, raisins and salad dressing; chill briefly. Before serveing, add chopped nuts; toss gently.
Variation: Substitute grated orange peel and orange juice for tangerine.
Substitute 2 oranges, peeled, segmented and halved, for 3 tangerines.
Woman's Day, Spring Cooking & Entertaining; Volume VII, Number 1 (Spring 97) Adapted for MC by Brenda Adams; mc posted 4/13/97 Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to MC-Recipe Digest V1 #565 by Brenda Adams <adamsfmle@...> on Apr 13, 1997