Radish & Goat Cheese Slaw w/ Blood Orange Vinaigrette
This Mediterranean Coleslaw with blood orange vinaigrette is the perfect salad to serve this spring, especially for Easter.
Servings 8
Calories 329kcal
Ingredients
Slaw
- 16 oz White Cabbage Shredded
- 2 cups Chopped Kale
- 1 cup Sliced Radishes
- 4 oz Goat Cheese
- ¼ cup Scallions
Blood Orange Vinaigrette
- 1 cup Olive Oil
- ¼ cup Red Wine Vinegar
- ¼ cup Juice of Blood Oranges 3-4 medium oranges
- 3 tbsp Whole Grain Mustard
- 2 tbsp Honey
- 1 tbsp Chopped Parsley fresh
- 2 tbsp Chopped Oregano fresh
- ⅛ tsp Kosher Salt
- ⅛ tsp Black Pepper
Instructions
- Prepare the dressing by chopping herbs and combining all the ingredients except the olive oil in a large bowl. Then slowly drizzle in the oil while whisking vigorously until the vinaigrette has thickened. Refridgerate for 30 minutes
- To prepare the salad combine chopped kale, shredded cabbage, radishes and scallions in a large bowl drizzle over desired amount of blood orange vinaigrette (about ⅓ cup) and toss to coat. Top with crumbled goat cheese and serve
Notes
Serving size is about 8 oz of slaw.
The vinaigrette may separate over time. store in a sealed jar or container and shake well before serving. Last about 2-3 weeks in the fridge.
Nutrition
Calories: 329kcal | Carbohydrates: 12g | Protein: 5g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 177mg | Potassium: 268mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1988IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 2mg