Orange Slaw

This slaw flips the script on the usual vinegar-and-sugar routine by folding fresh orange segments right into shredded cabbage with a creamy mayonnaise dressing brightened with lemon juice. The citrus does double duty: the orange adds bursts of juicy sweetness, while the lemon in the dressing keeps everything sharp and balanced.

Shred the cabbage as fine as you can manage. A long-blade grater works, or slice it paper-thin with a sharp knife. Fine shreds absorb the dressing better and soften just enough during the 20 to 30 minute chill without going limp.

The quick refrigeration is key. It gives the dressing time to slightly wilt the cabbage and lets the orange juices bleed into the mayo, turning it faintly pink and fruity.

Chef Tips

• Peel the oranges completely, removing all pith. White pith turns bitter against the creamy dressing.
• Chop the onion very fine so it distributes evenly. Big onion chunks will overpower the delicate citrus.
• Don’t dress too far ahead. Past 45 minutes, the cabbage releases too much water and the slaw gets soupy.

Variations

• Use grapefruit instead of orange for a more tart, grown-up version.
• Add shredded carrots for color and a touch of earthy sweetness.
• Toss in a handful of toasted coconut flakes for a tropical crunch.