Vegetable Slaw with Orange, Honey & Mustard Dressing

Vegetable Slaw with Orange, Honey & Mustard Dressing is one of those recipes adaptable to whatever you happen to have in the fridge. I like a combination of shredded fresh raw vegetables with a good variety of colour.

Favourites are crunchy peppers, carrot, onion and red cabbage plus a handful of dark greens like cavolo nero or kale.

The olive oil based Orange, Honey & Mustard Dressing adds a sweetish but tangy note. Simply shake the ingredients in a jar and pour over your chosen vegetables.

The benefits of eating a range of different coloured veg

A colourful, crunchy, vitamin-packed side dish that’s made in minutes.

Try some of these additions:

• broccoli florets or stem
• cucumber
• radish
• celery
• leftover roasted veg
• herbs e.g. parsley, mint, chives
• toasted seeds e.g. pumpkin, sunflower, sesame
• add ground spices to the dressing, e.g. cumin, paprika, garlic granules

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Vegetable Slaw with Orange, Honey & Mustard Dressing

Vegetable Slaw with Orange, Honey & Mustard Dressing is adaptable to whatever crunchy veg you have in the fridge. The dressing adds a sweetish but tangy note.

Course Side Dish, Salad

Keyword salad, raw

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings 2

Author Moorlands Eater

Ingredients

For the slaw

• 2 handfuls red cabbage shredded
• 2 handfuls greens e.g. kale, cavolo nero, cabbage shredded
• 1 large carrot julienned, shredded or grated
• 1 medium red onion skinned, halved then sliced thinly
• Half medium red pepper cut into fine strips
• Half medium yellow pepper cut into fine strips
• Half medium green pepper cut into fine strips

Orange, Honey & Mustard Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Half medium orange (juice only) save the rest of the orange for garnish
• 1 tsp honey
• 1 tsp mustard (Dijon, French or wholegrain)
• salt & pepper to taste

Instructions

1. Toss all the slaw ingredients in a large bowl.

2. Put the dressing ingredients in a small jar, put on the lid and shake well to combine.

   Taste and adjust if necessary by adding more of any ingredient.

3. Pour the dressing over the slaw and toss well.

4. Garnish with the unused half orange, cut into slices or wedges.

Recipe Notes

Vary the recipe to use whatever vegetables you have & try some of these variations & additions:

broccoli, cucumber, radish, celery, leftover roasted veg, herbs (e.g. parsley, mint, chives), toasted seeds (e.g. pumpkin, sunflower, sesame), spices in the dressing (e.g. cumin, paprika, garlic).