Effortless Coleslaw Orzo Citrus (Print Version)
# Ingredients:
→ Orzo Salad
01 -
2 scallions, finely chopped
02 -
40 g dried cranberries
03 -
30 g slivered almonds
04 -
300 g coleslaw mix
05 -
2 g salt, for boiling orzo
06 -
1 L water, for boiling orzo
07 -
200 g orzo, uncooked
→ Citrus Dressing
08 -
1 pinch red pepper flakes, or more to taste
09 -
0.5 g onion powder
10 -
0.5 g garlic powder
11 -
0.5 g ground black pepper, or more to taste
12 -
1.5 g salt, or more to taste
13 -
5 ml Dijon or yellow mustard
14 -
15 ml honey or agave nectar
15 -
15 ml extra virgin olive oil
16 -
15 ml rice vinegar
17 -
60 ml orange juice
# Instructions:
01 -
Let the orzo cool all the way after rinsing it under cold water. Drain it well when it’s done boiling in salty water. Just follow the package for cooking times.
02 -
Whisk orange juice, rice vinegar, extra virgin olive oil, honey or agave, mustard, salt, pepper, garlic powder, onion powder, and some red pepper flakes in a big mixing bowl. Taste and tweak the flavor if you want.
03 -
Toss the coleslaw mix right into the bowl with the zesty dressing. Let that chill out while you work on the rest.
04 -
Flip those slivered almonds into a dry pan and toast ’em over medium, stirring until they smell awesome and look golden—takes about 5 minutes. Chop up your scallions. Keep both handy.
05 -
Dump the cooled orzo, scallions, toasted almonds, and cranberries into the coleslaw bowl. Give everything a soft toss. Taste again and add more salt or pepper if you like. You can eat it right away or let it hang out in the fridge. Top with extra cranberries, almonds, or scallions if you’re feeling fancy.
# Notes:
01 -
Want it vegan? Use agave instead of honey. Like it sweeter or more tangy? Change how much OJ or vinegar you use until it feels right for you.