Confetti Slaw with Orange-Chili Dressing

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Everyone is a critic when it comes to cole slaw. Have you noticed that? I have. If you mention a restaurant or deli the response is often “they have the best slaw or the worst slaw or the slaw is too tangy, sweet, wet, dry” you name it. I like slaw of almost any kind, sweet and creamy or with a tangy vinaigrette but here is a new slaw that has a little bit of everything. Its crunchy, tangy, sweet and spicy too. I really love it and hope you will too. If you don’t though I’ll understand because I know….everybody is a critic.

Kristy

Ingredients for Orange-Chili Dressing:

• 2 oranges, juiced
•  1 tsp orange zest
• 2 limes, juiced
• 2 tsp raw honey or coconut nectar
• 2 tsp Dijon mustard
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1/2 tsp sea salt or to taste
• 1/4 tsp ground black pepper
• 5 tbsp extra virgin olive oil

Ingredients for Confetti Slaw:

• 2 cups grated jicama
• 2 cups grated red cabbage
• 1 medium red onion, grated
• 2 medium carrots, grated
• 2 tbsp finely chopped cilantro

Preparation for the dressing:

1. In a small bowl whisk together all the dressing ingredients until well blended. Set aside.

Preparation for the slaw:

1. Toss together the ingredients for the slaw in a large bowl.
2. Pour in the dressing and mix to coat.
3. Refrigerate at least an hour before serving.

Nutritional Info:

Makes about 6 cups.

Serving size 1/2 cup.

Nutrients per serving: Calories: 169, Cal. from Fat: 103, Total Fat: 12g, Sat. Fat: 1.5g, Carbs: 16g, Fiber: 4g, Sugars: 8g, Protein: 1.5g, Sodium: 199mg, Chol: 0mg

Notes:

This slaw keeps really well and is actually better the longer it sits in the dressing. Store in an airtight container in the refrigerator for up to 5 days.