Sesame Orange Coleslaw
Select ripe navel oranges for this salad, as their sweet juice is what really makes this recipe spectacular.
INGREDIENTS | SERVES 6
3 medium oranges
1 (8-ounce) can water chestnuts, diced
2 cups red cabbage, shredded
½ cup green onions, sliced
¼ cup radicchio, shredded
3 tablespoons orange juice
1 tablespoon lemon juice
2 teaspoons soy sauce
1 teaspoon toasted sesame seeds
2 tablespoons sesame oil
Use a sharp knife to remove peel and pith (white stuff) from each orange. Remove seeds and slice membrane from around each segment. Slice each segment in half. You should end up with around 2 cups of prepared orange segments. Discard peels, pith, seeds, and membranes.
Drain the water from the canned water chestnuts. Combine the prepared oranges, drained chestnuts, cabbage, onion, and radicchio in a large mixing bowl.
Whisk orange juice, lemon juice, soy sauce, and sesame seeds together in a small bowl. Whisk oil into bowl. Mix until emulsified. Drizzle dressing over coleslaw and toss well to coat. Serve immediately or chill up to 4 hours before serving.
The quickest way to toast sesame seeds is in a skillet on the stove. Add the seeds to a small skillet over medium heat to toast. Stir seeds often and remove from heat when they turn golden. Let the seeds cool before using them in a recipe or storing them for later.