This sassy, easy salad makes use of one of my favorite culinary shortcuts:  frozen orange juice concentrate.  Tangy and sweet, it keeps almost indefinitely in the freezer and adds a potent zing to vinaigrettes, marinades, sauces, and — of course — drinks.  Here it combines with rice vinegar and canola oil to make a light, bright dressing for crunchy, shredded vegetables.

Mint is a fine substitute for cilantro in this recipe.  If you’re making the salad in advance, or if you anticipate having leftovers, refrigerate the dressing and vegetables separately, tossing together only what you’ll finish in one sitting.

Cabbage slaw with cilantro and orange dressing

Adapted from Epicurious

Yield:  Enough for a crowd

1/3 c. frozen orange juice concentrate, thawed

1/3 c. unseasoned rice vinegar

1/3 c. canola oil

Salt and freshly ground black pepper, to taste

2 lbs. red or green cabbage (1 medium head), or use a combination of the two

2 carrots, peeled and coarsely grated

1 red bell pepper, cored and sliced into thin strips

6 scallions, white and light green parts only, thinly sliced

1/2 c. chopped, fresh cilantro

To make dressing, whisk together orange juice concentrate, rice vinegar, and oil.  Season with salt and pepper.  (The best way to taste for seasoning is to dip a piece of lettuce — or, in this case, cabbage — in the dressing.)

Cut cabbage into quarters, remove the core, then cut each quarter in half to form eight wedges.  Cut each wedge crosswise into thin slices.  Combine cabbage, carrots, red pepper, scallions, and cilantro in a large mixing bowl.  Toss with enough dressing to coat.  Let stand 15 minutes to allow flavors to meld.  Toss again and serve.

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