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You'll get a crispy, colorful bowl from this Coleslaw Orzo Salad. It brings a zesty citrus pop and that laid-back, picnic feel. Just under half an hour and a handful of things from your kitchen, and you get your pasta fix while sneaking in more veggies. It's awesome cold or left out for a bit, so meal prepping or throwing it on the side is super easy.
The first time I brought this to the neighborhood cookout, it vanished way before folks finished loading up their plates. That mix of sweet and salty totally catches everyone off guard.
Cheerful Ingredients
- Red pepper flakes: pop them in for some heat, or skip if you wanna keep it mellow
- Slivered almonds: they toast quick, so go for fresh and unscented—more crunch!
- Coleslaw mix: grab a bag with both cabbages and carrots for best crunch and color
- Pepper: fresh cracked black is best for that sharp, peppery finish
- Olive oil: extra virgin gives the dressing that bold, smooth vibe
- Rice vinegar: double check it’s unseasoned for a clean taste and gentle kick
- Dried cranberries: plump berries bring a tangy sweetness, not just sugar
- Orzo: pick a quick-cooking version so it’s not mushy and soaks up all that sauce
- Salt: kosher or sea is perfect to help all those flavors shine through
- Garlic powder and onion powder: stash these to pile on more flavor without any fuss
- Honey or agave nectar: pick pure for a subtle sweet touch, honey or agave works
- Dijon mustard: use this for some zing and depth, yellow mustard if you prefer it softer
- Orange juice: squish it fresh if you can for tangy brightness in your sauce
- Scallions: both white and green parts for pretty color and mild oniony crunch
Simple Steps
- Mix and Serve:
- Once the orzo's cool, toss it into that big bowl packed with the dressing and slaw. Add in the toasted nuts, snipped scallions, and cranberries. Give it all a good mix—taste and add more salt or pepper if you want. Top with extra stuff if you’re feeling fancy and eat at whatever temp you want.
- Toast the Almonds:
- Drop the almonds in a dry pan, stir over medium heat ‘til you smell them and they're golden, maybe five minutes—don’t wander off.
- Prep the Scallions:
- While everything else hangs out, slice the scallions super thin. Sharp knife is the way to go so you don’t crush them.
- Soften the Slaw:
- As soon as the dressing’s done, toss in the coleslaw mix. Swirl it around so it all gets slicked up, then let it hang out while you finish up the orzo. This helps the cabbage soften a bit and lets the sauce sneak into every bite.
- Make the Dressing:
- Grab your largest bowl and whisk together the vinegar, olive oil, orange juice, mustard, honey, all the spices, salt, pepper, and flakes. Taste it—tweak if you want more zip, salt, or pepper. This is where the party starts.
- Cook the Orzo:
- Fill a medium pot with water, add plenty of salt, and bring to a boil. Pour in the orzo and let it cook to a slightly firm bite—check the package for time. Drain and wash it under cool water ‘til it’s chilled. You don’t want sticky pasta here.
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I’m always here for the toasted almonds. They remind me of my mom’s go-to spring salads—she never skimped on nuts and always eyeballed how much. Her salads were never soggy, always crunchy.
Chill & Store
This salad lasts up to three days in the fridge. Use a sealed container so things stay crisp. If you pre-make it for a get-together, keep the almonds aside and drop them in last minute so they keep their crunch.
Easy Swaps
No orzo? Ditalini, pearl couscous, or any tiny pasta works. Allergic to nuts? Throw in sunflower seeds. Don’t have cranberries? Raisins or dried cherries are just fine. No fresh OJ? Bottled is okay—just adjust the sweetness as you like.
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Serving Ideas
Pair this orzo bowl with grilled shrimp or chicken for a sunny meal. Or serve cold at your next picnic or potluck—it really holds up. Want extra protein? Toss in canned chickpeas or any cooked turkey.
Backstory
Orzo salads are a classic on lots of Mediterranean tables. Mixing it up with coleslaw mix puts a new spin on things. The citrusy dressing goes back to Greek and Middle Eastern ways of brightening up grains with fresh juice and herbs.
Frequently Asked Questions
- → How do I stop orzo sticking after it’s cooked?
Drain the orzo, then rinse in cold water right away. It cools things down and washes off the extra starch, so the pieces don’t clump.
- → Is this a good make-ahead lunch?
Sure! Pop it in the fridge for up to three days. Wait to add the almonds until you’re ready to eat so they stay crisp.
- → Can I switch out the orzo?
Absolutely. You could use a different short pasta or something like couscous instead—just keep an eye on the doneness and texture.
- → What if I don’t want nuts?
No problem. Leave out the almonds, or toss in roasted pumpkin or sunflower seeds so you still get that toasty crunch without any nuts.
- → Any tips for dialing up the citrus dressing?
Bump up the Dijon, toss in some red pepper flakes, or grate a little extra citrus zest for a bigger pop of flavor.