I love adding shredded chicken to it for a light lunch or serving alongside some grilled salmon and roasted potatoes for a more substantial meal. And if you’re looking for more salads like this one then you need to try my Asian Style Coleslaw or this Chopped Kale Salad with Ginger Citrus Dressing.
Ingredients Notes and Substitutions
Everything you need to make this flavoursome Citrus Slaw is below, including any possible substitutions and ingredient notes. This recipe uses really simple ingredients, all of which I found at my local grocery store. The full list of ingredient quantities can be found in the recipe card at the bottom of this post.
- wombok cabbage – I love using wombok cabbage for this recipe, which is also known as Napa cabbage or Chinese cabbage. You can use green cabbage or savoy cabbage in its place or add in other vegetables like shredded carrots if you have extra carrots to use up.
- orange – the oranges are peeled and segmented.
- red onion – you can swap red onion for thinly sliced shallots (also known as green onions, scallions or Spring onions) if preferred.
- fresh herbs – I’ve used Thai basil and coriander (cilantro) in this recipe. Thai basil can be a bit tricky to find, if you can’t find any at your local grocery store then swap for mint or more fresh cilantro. If you are not a fan of cilantro then you can swap it for fresh parsley.
- toasted almonds – other nuts that you can use include peanuts or pine nuts.
Dressing ingredients
The dressing is very simple and easy to make! Here’s what you will need:
- extra virgin olive oil – other oils that you can use include flaxseed oil and avocado oil.
- fresh lemon juice – you can swap lemon juice for fresh lime juice if preferred.
- pure maple syrup – maple syrup can be swapped for honey.
- finely grated ginger – ginger can be swapped for 1 clove garlic, minced.
If you want to change things up a bit, my Ginger Citrus Dressing would go really well with this salad as well! It uses orange juice and zest, so good!
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How to Make Citrus Coleslaw
One of the best things about this salad is just how easy it is to make. Start by adding the shredded cabbage, orange segments, fresh Thai basil and coleslaw leaves and the chopped almonds to a large bowl.
To make the dressing, add the olive oil, lemon juice, maple syrup and ginger to a small jar. Place the lid on and shake vigorously to combine. Add salt and pepper to taste.
Pour the dressing over the salad and toss to combine. I like to pile this salad up on a serving platter and top with some more toasted almonds and fresh herbs. That’s it! So easy right?!
What to Serve with Citrus Slaw
This fresh and vibrant salad is the perfect accompaniment to fish like salmon, snapper or barramundi or grilled chicken. It would go so well with some grilled snapper on some fish tacos! Here are some more ideas for you:
Summer Citrus Slaw
Equipment
- Chopping Board
- Sharp knife
- Small jar
Ingredients
- ½ head wombok cabbage, shredded
- 4 large oranges, peeled and segmented
- 1/4 red onion, peeled and very thinly sliced
- small bunch Thai basil , plus extra for serving
- small bunch coriander , plus extra for serving
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon grated ginger
To serve
- Chilli flakes, optional
- ½ cup toasted almonds, roughly chopped
Instructions
- To a large mixing bowl add the shredded cabbage, segmented oranges, basil leaves and coriander leaves.
- Make the dressing by adding the olive oil, lemon juice, maple syrup, garlic and ginger to a small jar. Place the lid on firmly and shake vigorously to combine. Season with sea salt flakes to taste.
- Add half of the chopped almonds to the salad and pour over the dressing. Toss to combine.
- Pile the salad high on a serving plate and top with extra basil, coriander, the remaining toasted almonds and then chilli flakes if using.
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