Rainbow Slaw

By Micki Brown
Serves 4-6

Slaw Ingredients:

2 cups purple cabbage, thinly sliced/shredded
2 cups green cabbage, thinly sliced/shredded
1 large carrot, peeled and coarsely grated
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tangerines, seeded and cut into small chunks
2 green onions, sliced
2 tbsp. cilantro, coarsely chopped
2 tbsp. toasted white sesame seeds
2 tbsp. unsalted chopped cashews

Dressing Ingredients:

2 tbsp. extra virgin olive oil
1 tbsp. toasted sesame oil
2 tsp soy sauce or tamari
2 tbsp. rice vinegar
1 tbsp. pure maple syrup
Juice of 1 tangerine
1/4 tsp ground ginger
1/4 tsp red pepper flakes
1/4 tsp tangerine zest


In a large bowl, combine the ingredients for the dressing, and whisk well. Add in the purple cabbage, green cabbage, carrot, peppers, and tangerine. Toss to combine. Top with green onions, cilantro, sesame seeds, and chopped cashews. Enjoy!

If you’re planning to serve the slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.