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This crunchy Coleslaw Orzo Salad delivers that fresh picnic salad vibe with a fun citrus twist. Ready in about twenty five minutes with just a handful of ingredients, it is my favorite way to satisfy a noodle salad craving while sneaking in extra veggies. Served chilled or at room temp, it works beautifully for meal prep or as a light side.
I made this first for a neighborhood potluck and it disappeared before the burgers were halfway finished. The combination of sweet and savory really surprises folks.
Ingredients
- Orzo: because it soaks up the dressing and brings a lovely chewy base look for a brand with a short cook time for best texture
- Coleslaw mix: adds color and crunch choose a blend with red and green cabbage plus carrots
- Slivered almonds: give you toasty flavor and crisp bites pick fresh nuts without any off smell
- Dried cranberries: balance the savory with some natural sweetness look for plump berries with rich color
- Scallions: provide fresh bite and subtle onion flavor firm stalks with crisp greens are best
- Orange juice: brightens and sweetens the dressing use fresh squeezed if you can for best zing
- Rice vinegar: brings gentle tang to the dressing check for unseasoned labels for clean taste
- Olive oil: for silky smoothness in the dressing use extra virgin for the brightest flavor
- Honey or agave nectar: for just a hint of sweetness use pure honey or agave for clean taste
- Dijon mustard: adds gentle spice yellow mustard also works for milder flavor
- Salt: rounds out all flavors and draws out veggie juices opt for kosher or sea salt
- Pepper: gives just the right bite look for freshly cracked black pepper
- Garlic powder and onion powder: layer extra background flavor check for fresh fragrant spices
- Red pepper flakes: bring a little heat add to your personal preference
Step-by-Step Instructions
- Cook the Orzo:
- Boil water in a medium saucepan add salt and the orzo cook according to package instructions for a tender bite drain then rinse under cool water until completely chilled this step prevents overcooked sticky pasta
- Make the Dressing:
- In a large mixing bowl whisk together the orange juice rice vinegar olive oil honey Dijon mustard salt pepper garlic powder onion powder and red pepper flakes taste and adjust salt or pepper if needed this is where the bright flavor develops
- Soften the Slaw:
- Add coleslaw mix directly to the finished dressing in the big bowl toss well so every shred is coated let it sit while the orzo finishes cooking this helps soften the cabbage and meld flavors
- Prep the Scallions:
- While things rest chop the scallions thinly both white and green parts use a sharp knife for clean cuts
- Toast the Almonds:
- Place slivered almonds in a dry skillet over medium heat stir often for about five minutes until just golden and fragrant toasting brings out extra crunch and nutty notes
- Mix and Serve:
- Add the cooled orzo to the large bowl with dressing and slaw toss in chopped scallions toasted almonds and dried cranberries mix until fully combined taste and season with extra salt or pepper to match your liking garnish as desired serve chilled or at room temp
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My favorite part is the toasted almonds which remind me of my mom’s signature spring salads She always believed every salad deserved a crunchy topping and she never measured the almonds just tossed in what looked generous
Storage Tips
This salad keeps well in the fridge for up to three days. Store in a tightly covered container to maintain its crunch. If making ahead for a party keep the toasted almonds separate and sprinkle them in just before serving so they do not soften.
Ingredient Substitutions
If you do not have orzo try small pasta shapes like ditalini or pearl couscous. Sunflower seeds can stand in for almonds in case of nut allergies. Raisins or dried cherries work as a swap for cranberries. Bottled orange juice is fine in the dressing if fresh is not available just adjust the sweetness to taste.
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Serving Suggestions
Serve this orzo salad alongside grilled chicken or shrimp for a light meal. It is also a perfect picnic or potluck dish because it tastes great cold or at room temp. For a protein boost toss in chickpeas or shredded cooked turkey.
Cultural Context
Orzo salads pop up at many Mediterranean tables though pairing with coleslaw mix is a fun modern mashup. The citrus dressing nods to Greek and Middle Eastern influences which love to brighten grain salads with plenty of fresh juice and herbs.
Frequently Asked Questions
- → How do I prevent orzo from sticking together after cooking?
Rinse the cooked orzo under cold water immediately after draining. This cools it and removes extra starch, keeping the grains separate.
- → Can I make this salad ahead for meal prep?
Yes, the salad keeps well in the fridge for up to three days. For maximum crunch, add almonds just before serving.
- → Could I use a different grain instead of orzo?
Small pasta shapes or even cooked couscous can be substituted if desired. Adjust the texture and cooking time accordingly.
- → Is it possible to make the dish nut-free?
Absolutely! Skip the almonds or use roasted seeds, like pumpkin or sunflower, for a similar crunch without nuts.
- → How can I enhance the flavor of the citrus dressing?
Try adding extra Dijon mustard, increasing the pepper flakes, or a dash of zest for a more pronounced citrus aroma.