Sicilian-Inspired Red and Green Cabbage Slaw with Onions, Olives, and Orange
Recipe and photo by Tami Ganeles Weiser
servings (about 4 cups total)
Prep Time: 30 minutes Cook Time: 0 minutes
This Sicilian-inspired slaw is delightful when freshly tossed and even better the next day, after the cabbage has exuded its juices and all the flavors marry.
1 teaspoon honey
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ head red cabbage, finely shredded (about 2 cups, see Kitchen Tips)
¼ head green cabbage, finely shredded (about 2 cups, see Kitchen Tips)
¼ red onion, peeled, and cut in julienne strips (about ½ cup)
¼ cup pitted Kalamata olives, cut in half
3 large blood oranges
- In large mixing bowl, combine the honey, oil, salt, and pepper, and whisk to combine. Add the cabbages, onion, and olives, and mix together.
- Holding 1 orange over the bowl containing the cabbage mixture, peel, remove any bitter white pith, and separate into segments, making sure the juices run into the bowl. Add the peeled orange segments to the slaw. Repeat with remaining oranges.
- Toss gently to combine. Serve immediately or refrigerate in a closed container. The slaw will last about 2 days.
- The layered leaves of greens like cabbage and head lettuce makes these vegetables easy to shred, by hand or machine. If you are going to use a food processor, you might need to cut the quarters into smaller chunks, depending on the size of the your processor’s feed tube. Once you’ve cut the cabbage into pieces, attach the shredding blade to the processor and pass the pieces through the feed tube while it is running. To shred by hand, place the quartered pieces cut side down on a work surface to keep them from wobbling (the stability will protect your fingers). Slice the pieces with a sharp knife or a microplane. Or if you wish, use a mandoline slicer.