Citrus slaw is a fresh take on traditional coleslaw, using citrus fruits like grapefruit and orange instead of heavy, creamy dressings. It combines shredded cabbage with bright, zesty flavors, creating a lighter, tangier, and more refreshing salad. Often dressed with a vinaigrette, citrus slaw emphasizes acidity and natural sweetness rather than richness.

What are some common cabbage salad mistakes?

Common mistakes include slicing the cabbage too thick, overdressing the salad, and skipping resting time. Thick slices resist flavor absorption, while too much dressing can make the salad soggy. Letting it chill for at least 15 minutes allows flavors to develop and textures to soften slightly, leading to a more enjoyable salad.

What is the difference between cabbage salad and coleslaw?

Cabbage salad is usually vinaigrette-based and packed with fresh herbs, seeds, or fruit. It’s lighter and often more nutrient-dense. Coleslaw typically uses a creamy base like mayonnaise or sour cream, making it richer and denser. The two may share cabbage as a base, but their flavor profiles and uses differ greatly.

What pairs well with cabbage?

Cabbage pairs well with acidic fruits like oranges and apples, crunchy nuts or seeds, and creamy components like avocado. It also complements grilled meats, tofu, grains like farro, and tangy dressings. Its neutral flavor and firm texture make it incredibly versatile in a wide range of dishes.

Citrus Cabbage Salad That Brightens Every Bite

Description

Citrus cabbage salad blends fresh red cabbage with grapefruit, orange, and pepitas in a zesty vinaigrette. Refreshing, vibrant, and easy to make!

Ingredients

For the Salad:
- 6 cups finely shredded red cabbage
- 1 grapefruit, peeled and segmented
- 1 orange, peeled and segmented
- 1/2 cup thinly sliced red onion
- 1/3 cup pomegranate seeds
- 1/4 cup chopped fresh cilantro
- 3 tablespoons toasted pepitas (pumpkin seeds)
For the Citrus Vinaigrette:
- 1/4 cup juice from leftover orange and grapefruit pulp
- 1 tablespoon mild vinegar (such as white wine vinegar alternative)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and black pepper, to taste

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Instructions

Begin by slicing the red cabbage into thin strips. Place it in a large mixing bowl.
Thinly slice the red onion into half-moon shapes and add it to the cabbage.
Peel and segment the grapefruit and orange, then add the citrus segments to the bowl.
Mix in the pomegranate seeds, chopped cilantro, and toasted pepitas.
To make the vinaigrette, squeeze the juice from the leftover citrus membranes into a small bowl or jar. Add the vinegar, honey, mustard, cumin, olive oil, salt, and pepper. Shake or whisk until well blended.
Drizzle half of the vinaigrette over the salad and toss everything until coated. Add more vinaigrette to taste.
Let the salad rest in the refrigerator for 15–30 minutes before serving to enhance the flavors.

Prep Time: 20 minutes
Cook Time: 00 minutes
Category: Healthy Salad Recipes
Method: No-cook
Cuisine: American