Equipment
Ingredients
Vegetables
- 400 g napa cabbage, shredded
- 150 g red bell pepper, julienned
- 30 g scallions, thinly sliced
Citrus Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 30 ml orange juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 130 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 309 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 375 mg
- Calcium
- 53 mg
- Iron
- 0.7 mg
- Magnesium
- 21 mg
- Phosphorus
- 55 mg
- Zinc
- 0.3 mg
- Vitamin A
- 253 mcg
- Vitamin C
- 80 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.4 mg
- Folate
- 25 mcg
- Water
- 146 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove any wilted outer leaves from the Napa cabbage. Cut the head in half lengthwise, remove the core, and shred the leaves into thin strips.
Slice the red bell pepper into thin julienne strips and thinly slice the scallions on a bias.
Combine the shredded cabbage, julienned peppers, and sliced scallions in a large mixing bowl.
In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify.
Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust salt if necessary before serving immediately.
Chef's Notes
- Napa cabbage is much more delicate than standard green cabbage; slice it slightly thicker (about 0.5cm) to maintain crunch.
- For the red bell pepper, cut on the flesh side rather than the skin side to prevent the knife from slipping.
- This dressing is a basic vinaigrette ratio (3 parts oil to 1 part acid). Since we are using orange juice which is less acidic than lemon, we slightly adjust the ratio to maintain brightness.
- To turn this into a main course, top with grilled tofu or chickpeas for added protein.
- Using freshly squeezed citrus makes a noticeable difference in aroma compared to bottled juice.
Storage
Refrigerator: 1 day — Best eaten fresh; cabbage will soften significantly over time.
Troubleshooting
Slaw is watery and soggy
Cause: The slaw sat for too long after dressing; salt drew moisture out of the cabbage
Fix: Drain the excess liquid from the bottom of the bowl and re-season slightly
Prevention: Wait to dress the salad until right before serving
Cultural Context
While coleslaw is traditionally associated with heavy mayonnaise dressings in American cuisine, this iteration reflects modern Californian influences which prioritize fresh produce and lighter, vinaigrette-based dressings that highlight rather than mask the vegetables.
