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Orange-Mint Carrot & Cabbage Slaw

This bright and tasty slaw makes great use of your spring CSA root veggies like carrots, daikon and other radishes.
Prep Time5 mins
Course: Dips and Dressings
Cuisine: American
Servings: 6 servings
Calories: 585kcal

Ingredients

  • 2 cups shredded carrot
  • 2 cups shredded red cabbage
  • 1 cup shredded daikon or red radish
  • 1 cup shredded jicama
  • 1/3 cup chopped scallion
  • 3 TB minced fresh mint
  • 2 seeded and minced jalapeños
  • 3 TB all-fruit orange marmalade
  • 1 TB + 1 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • ½ tsp table salt
  • 2 TB toasted sesame seeds

Instructions

  • Combine carrot, cabbage, daikon/radish, jicama, scallion, mint, and jalapeño in a large bowl. Whisk together marmalade, vinegar, sesame oil, and salt. Drizzle over the top of slaw and toss well to combine. Sprinkle with sesame seeds just before serving.

Nutrition

Calories: 585kcal | Carbohydrates: 102g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 1460mg | Potassium: 1955mg | Fiber: 23g | Sugar: 62g | Vitamin A: 911.9% | Vitamin C: 257.2% | Calcium: 44.5% | Iron: 37.7%

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