Ingredients

The following ingredients have 8 Servings
  • 4- ounces (115 g) finely shredded green cabbage
  • 4- ounces (115 g) finely shredded red cabbage
  • 1 medium carrot, (trimmed and finely shredded or grated)
  • ½ cup chopped scallions, (green parts only)
  • 2 tablespoons chopped cilantro
  • 2 navel oranges
  • 3 tablespoons Casa de Santé Grapefruit Salad Dressing
  • 2 tablespoons mayonnaise
  • 2 tablespoons lactose-free sour cream
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon dried dill, (crushed or 2 teaspoons fresh dill, chopped)

Instruction

  • Toss the green and red cabbage, carrot, scallions and cilantro together in a mixing bowl.
  • Section the oranges as follows: Use a sharp knife to slice off the stem end and opposite end of one orange. Place orange on one cut end on cutting board and then use knife to slice down around the sides to cut away all of the peel and white pith reserving as much juicy flesh as possible. You should be able to see the membranes that sandwich each segment; they look like faint white lines. Use the length of the knife to cut into the orange on the right side of a membrane, going all the way to the center of the orange. Now go to the right of that segment and cut into the orange on the left side of the next membrane. Wiggle the knife a little and that orange segment should release. Work your way around the orange, cutting along membranes and releasing the tender segments, then add the segments to the slaw and toss everything together gently; set aside.
  • In a small mixing bowl, whisk together the Casa de Santé dressing, the mayo and sour cream until smooth. Season with salt and pepper and whisk in dill.
  • Dress the slaw with just enough dressing to moisten generously, tossing everything together well. Slaw can be served right away or may be held for a few hours in the refrigerator.