Coleslaw Orzo Citrus Salad (Print Version)
# Ingredients:
→ Orzo Salad
01 -
200 g orzo, uncooked
02 -
1 L water, for boiling orzo
03 -
2 g salt, for boiling orzo
04 -
300 g coleslaw mix
05 -
30 g slivered almonds
06 -
40 g dried cranberries
07 -
2 scallions, finely chopped
→ Citrus Dressing
08 -
60 ml orange juice
09 -
15 ml rice vinegar
10 -
15 ml extra virgin olive oil
11 -
15 ml honey or agave nectar
12 -
5 ml Dijon or yellow mustard
13 -
1.5 g salt, or more to taste
14 -
0.5 g ground black pepper, or more to taste
15 -
0.5 g garlic powder
16 -
0.5 g onion powder
17 -
1 pinch red pepper flakes, or more to taste
# Instructions:
01 -
Cook orzo in boiling, salted water according to package instructions. Drain thoroughly and rinse under cool water to halt cooking. Set aside to cool completely.
02 -
In a spacious mixing bowl, blend together orange juice, rice vinegar, olive oil, honey or agave nectar, mustard, salt, pepper, garlic powder, onion powder, and red pepper flakes. Whisk until thoroughly combined. Adjust seasoning as necessary.
03 -
Add coleslaw mix directly to the bowl with citrus dressing. Toss gently to coat. Allow to rest while preparing remaining components.
04 -
Chop scallions finely. Toast slivered almonds in a dry skillet over medium heat, stirring often, until fragrant and golden brown, about 5 minutes. Set both aside.
05 -
To the bowl with coleslaw and dressing, add cooled orzo, chopped scallions, toasted almonds, and dried cranberries. Toss gently to combine. Check seasoning and adjust with extra salt or pepper if desired. Serve chilled or at room temperature, garnished with additional toasted almonds, cranberries, and scallions if preferred.
# Notes:
01 -
Substitute honey with agave nectar for a vegan alternative; adjust acidity and sweetness by varying orange juice or vinegar quantities to suit your taste.