Sesame Orange Coleslaw

by on February 7, 2006
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I think I have a new favorite salad! To go along with last night’s Thai Coconut Soup, I created this coleslaw, sort of a fusion of Chinese, Thai, and California (those oranges!) The little pieces of orange are explosions of sweet flavor amid the sesame-ginger seasoned dressing. I used three little clementines, but you could use any seedless orange, tangerine, or satsuma–even mandarin oranges from a can. I also used fresh-squeezed OJ, but the kind out of a box will work just fine, too.

Sesame-Orange Coleslaw

This is a truly delicious way to eat your cabbage, one of the World’s Healthiest Foods. (Women, did you know that studies have suggested that women who eat more Brassica family vegetables, such as cabbage, have a much lower risk of breast cancer?) You can pump up the nutrition in this salad even more by using fresh cabbage instead of the bagged version.

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{ 3 comments… read them below or add one }

1 Sissy December 27, 2009 at 7:57 pm

used a left over head of red cabbage and had no mirin, left it out, still a wonderful and fresh tasting slaw!!


2 Sarah July 29, 2011 at 7:12 am

Wow this sounds so good!!!! I love throwing fresh/or frozen peas and slivered almonds into coleslaw and I bet that would be good added to this one! I’m going to have to make this!


3 Tara August 18, 2012 at 10:30 pm

Super Wow! I am eating this for dinner tonight on a hot summer night and it is absolutely delicious! I love the addition of orange – both in the dressing – and in the coleslaw. Very tasty! Didn’t have dark sesame oil – used regular and it turned out very good. The other bonus is that other than the cabbage, these are all pantry items!

Note to Susan: This should be added to your favorite recipes! It’s a keeper for me!


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