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You'll get that lively, fresh-outdoor vibe with this crispy Orzo Coleslaw Bowl, especially with a cool pop of citrus. It takes about twenty-five minutes, just a few easy ingredients, and it's my go-to whenever I want noodle salad with a veggie boost. Chill it or leave it out on the counter—it's awesome for prepping lunches ahead or grabbing as a light bite.
The first time I put this together for a block party, it vanished before folks got their hamburgers. People love the surprise of sweet and salty together.
Ingredients
- Pepper: brings a little heat if you crack it fresh
- Garlic powder and onion powder: help bump up the cozy, layered flavor—pick fragrant ones
- Olive oil: makes the dressing smooth and rich; grab extra virgin for the best taste
- Salt: pulls out all the flavors—kosher or sea salt is a solid pick
- Dijon mustard: gives gentle tang (plain yellow mustard is great if you want less bite)
- Rice vinegar: a mild tang, so check the label for “unseasoned” if you want clean flavor
- Slivered almonds: crunch and toastiness—use fresh, don't use any that seem stale
- Honey or agave nectar: gives just enough sweetness, pure is always better
- Red pepper flakes: sprinkle for a pop of spice, however spicy you like
- Dried cranberries: toss in for tart-sweet bites, use ones that still feel plump
- Orzo: chewy little pasta that soaks up all the flavor—quick-cooking kinds have the best texture
- Coleslaw mix: makes this extra easy and crunchy—look for a bag with green and red cabbage and carrots
- Scallions: these add sharp flavor and color; aim for crisp, green tops
- Orange juice: brightens and sweetens—fresh-squeezed has the zingiest kick
Step-by-Step Instructions
- Prep the Scallions:
- While you wait, slice the scallions really thin, both whites and greens—sharp knives make this fast
- Toast the Almonds:
- Heat a dry pan over medium, toss in almonds, and stir around for five minutes or until they're lightly browned and smell awesome
- Soften the Slaw:
- Dump the slaw mix in your dressing and let it soak while the pasta cooks—this helps take out the raw edge and blends flavors
- Cook the Orzo:
- Bring water to a boil, salt it, dump in orzo, and cook till just right following your package; drain and run under cold water to cool down quick and stop it from going mushy
- Make the Dressing:
- Whisk together orange juice, honey, vinegar, olive oil, mustard, salt, spices, and red pepper flakes in a roomy bowl—taste it and tweak the salt or pepper how you like
- Mix and Serve:
- Add drained orzo to the bowl with slaw and dressing, toss in scallions, nuts, and cranberries—mix till everything's coated, toss in more seasoning if needed, top with anything you like, and serve chilled or just as it is
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The toasted almonds are what make this for me. They always remind me of how my mom would top all her spring salads with something crunchy—never measured, just tossed on by what looked good to her.
Storage Tips
Pop any leftovers in a container with a lid and keep it in the fridge for three days or so. To keep the nuts crisp, hold off on adding them till right before you eat. It keeps everything fresh and crunchy.
Ingredient Substitutes
If you’re out of orzo, little shapes like couscous or ditalini work fine. No almonds? Use sunflower seeds for nut-free crunch. If you’ve only got raisins or dried cherries, toss those in instead of cranberries. And bottled orange juice will work—just taste and adjust the sweetness if it’s super sugary.
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Serving Ideas
It goes perfectly next to grilled shrimp or chicken for an easy meal, and you can take it to picnics since it’s tasty at any temp. If you want to fill it out more, throw in chickpeas or cooked turkey.
Background
Orzo salads are everywhere around the Mediterranean. Pairing orzo with classic coleslaw is a newer thing, though. The zingy citrus dressing feels a bit Greek or Middle Eastern—those kitchens always love fresh juice in their grain salads.
Frequently Asked Questions
- → What stops orzo from clumping up after boiling?
Right after you drain orzo, rinse it under cold running water. This chills it down fast and washes off the stickiness so each piece stays separated.
- → Can I toss this together ahead for quick lunch packing?
You bet—it keeps in the fridge up to three days. If you like your almonds extra crisp, just sprinkle them on when you're ready to eat.
- → Is there another grain that swaps well for orzo?
Grab small pasta shapes or toss in some cooked couscous. Just watch the texture and boil time, since they'll be a bit different.
- → Any tricks for making it safe for people allergic to nuts?
Of course! Just leave out the almonds or use toasted seeds like sunflower or pumpkin. That way, everyone still gets some crunch, no nuts needed.
- → Ways to really boost the punch of the citrus sauce?
Toss in a bit more Dijon, ramp up the pepper flakes, or grate a little zest over for an extra citrus kick.