Continuing with the today’s theme, Blood Oranges.
If you miss the short season or can’t find any locally when they are in season, you can substitute half navel oranges and half ruby red grapefruit for a nice sweet-tang. Alternately you can use all navel oranges and it will work fine. Toss a few red raspberries in the mix and you’ll have a great flavor combo.
Here’s a recipe that I adapted from somewhere or other. I substituted a lot of ingredients to match my flavor palette, you should feel free to do the same. The dressing would work well over spinach or other greens, as well as the cabbages listed.
Blood Orange Coleslaw
- 6 tbsps fresh blood orange juice
- 1 tbsp white wine vinegar
- 2 tsp honey (more as desired)
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- Salt and pepper to taste
- 1/2 finely sliced red onion (try using the mandoline or slicing blade on a box grater for a pretty effect)
- 1 large head of savoy cabbage, finely sliced, or 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 large red bell pepper, sliced
- 1 blood orange, peeled, sectioned and chopped
- 1/4 cup chopped pecans (opt)
Prepare dressing in advance: Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise. Season with salt and pepper. Store in a covered glass container.
Toss onion, cabbages, bell pepper and oranges in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle with pecans. Serves 4-6