Spring Coleslaw with Fresh Herbs and Light Honey Ci

Name: Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced; 2 cups arugula, washed and drained; 2 cups pea shoots, washed and drained; 1 bunch small multicolored carrots or 2 large carrots, julienned; 1/2 cup extra-virgin olive oil; 1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill; Zest and juice of 1 lime; Zest and juice of 1 lemon; 1 shallot, minced; 2 tablespoons sherry vinegar; 1 tablespoon honey; Sea salt and freshly ground black pepper

Servings: persons

1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced
2 cups arugula, washed and drained
2 cups pea shoots, washed and drained
1 bunch small multicolored carrots or 2 large carrots, julienned
1/2 cup extra-virgin olive oil
1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper

1
Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
2
Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
3
Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix.
4
Serve at room temperature or refrigerate in an airtight container until ready to serve.
5
(If making ahead of time, wait to add the pea shoots until just before serving.)
6
The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced, 2 cups arugula, washed and drained, 2 cups pea shoots, washed and drained, 1 bunch small multicolored carrots or 2 large carrots, julienned, and more.

Yes, Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions