Rainbow Winter Slaw with Citrus Dressing

You could literally put ANYTHING in this slaw recipe and it would be good! I raided the produce aisles for in-season, winter produce filled with nutrients + color to give my plate a healthy base with a light citrus dressing. Feel free to add any simply prepared grilled or baked lean protein on top like chicken breast, salmon, shrimp, white fish, or a lean steak.


Makes 4 servings

For the slaw:

  • 1 cup of shredded red beets, cut into matchsticks
  • 1 large apple, sliced
  • 1 cup of shredded golden beets, cut into matchsticks
  • 1 cup of watermelon radish, cut into matchsticks (or sliced regular radish)
  • 1 cup of shredded fennel
  • 1 cup of shredded carrots
  • 2 cups of shredded lacinato kale
  • 1 cup of shredded red cabbage

For the citrus dressing:

  • 1/2 cup fresh squeezed orange juice
  • 2 TB extra virgin olive oil
  • 4 TB champagne vinegar
  • 2 tsp Dijon mustard
  • pinch of Himalayan salt
  • pinch red pepper flakes

To Make:

  1. Simply prepare all the veggies as indicated + mix them together in a large bowl.
  2. In a small bowl, mix together the dressing. Coat the veggies with it + let it sit for 15-20 minutes before eating so it soaks in + softens the veggies.