Orange Cilantro ‘Slaw

19 Aug

In between all of my summer fun, I’ve been working marathon three-in-a-rows (nurses, residents, and oil-rig workers: you know what I mean; rest of the world: you’ll never understand). This means that on the eve of my first shift I need to cook enough of something to get me through several lunches and dinners.  Lots of times I just saute up some frozen spinach and call it a meal–but recently I haven’t been able to get enough of slaw.


But before the reciple, a few thoughts on slaw. First of all– is it common knowledge that coleslaw is a one-word wonder, with no need for space or hyphen? This fascinates me–almost as much as finding out that that they are actually brussels sprouts, not brussel sprouts. Second, I have always thought that this was something someone named Cole made up– no no, it is actually just another one of those words English speakers couldn’t say and comes from the Dutch koolsla. Which brings me to point three- can you say koolsla without sounding like Zoolander? I can’t.

This koolsla (hehe) in particular is the convertible dress of summer salads. I saw this recipe on Tastespotting (seriously people– get on it), removed the fancy ingredients and doubled the quantities (original porportion below), and it provided a great base for just about anything– first I ate it with the dressing as described in the below recipe, then I used the ‘slaw (sans dressing) in place of rice with some tilapia and a sweet potato, then I mixed the veggies in with leftover Indian to much break-room fanfare, and–just when I thought this dish had run its course–I made a fried “rice” with it for an encore performance.  Mmmhhm!

Orange Cilantro ‘Slaw


  • 1/3 c fresh squeezed orange juice
  • 1/3 c white vinegar
  • 1/4 c olive oil
  • 1 tsp sesame oil (worth the $3.99!)
  • 1/2 a large cabbage, shredded
  • 2 c kale, shredded
  • 2 c corn (I threw mine in a pan for a minute to brown it)
  • 2 medium carrots, shredded/chopped/whatevered
  • 6 medium green onions, thinly sliced (I just used scissors)
  • 1/2 c chopped fresh cilantro
  • 2 TBS whatever seeds/crunch you like

1. Combine orange juice, vinegar, olive oil and sesame oil until homogenous. Set aside.

2. Combine the remaining ingredients and mix.

3. Serve with dressing. Enjoy.

2 Responses to “Orange Cilantro ‘Slaw”


  1. Martha-inspired Lentil Loaf | Cooking Up Kefi - September 27, 2013

    […] is another one of those super versatile recipes- first I enjoyed Lentil Loaf with sauteed veggies, then with some melted cheese , and finally with […]

  2. Green Apple Truffle Slaw | Cooking Up Kefi - June 11, 2014

    […] picnic and ZenCombat Kef brought this amazing Green Apple Truffle Slaw. Y’all already know I love a slaw, so I have not stopped thinking about this delicious side dish perfect for any summer meal. The […]

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