Effortless Coleslaw Orzo Citrus (Print Version)
# Ingredients:
→ Orzo Salad
01 -
2 scallions, chopped up small
02 -
40 g dried cranberries
03 -
30 g slivered almonds
04 -
300 g bagged coleslaw
05 -
2 g salt, for cooking orzo
06 -
1 L water, for cooking orzo
07 -
200 g orzo, dry
→ Citrus Dressing
08 -
1 pinch red pepper flakes, or more if you like heat
09 -
0.5 g onion powder
10 -
0.5 g garlic powder
11 -
0.5 g ground black pepper, add extra if you want
12 -
1.5 g salt, taste and add more if you want
13 -
5 ml yellow or Dijon mustard
14 -
15 ml honey or swap with agave nectar
15 -
15 ml extra virgin olive oil
16 -
15 ml rice vinegar
17 -
60 ml orange juice
# Instructions:
01 -
Dump the chilled orzo, toasted almonds, cranberries, and those scallions into the bowl with slaw and dressing. Give everything a careful toss. Taste, then sprinkle in extra salt or pepper if you want. Pile into a bowl. Top with more almonds, cranberries, and bits of green if you like. Eat cold or just a bit above fridge temp.
02 -
Slice the scallions as fine as you want. Heat the slivered almonds in a dry skillet over medium, shaking or stirring now and then. They're done when they smell toasty and pick up a golden look—takes about 5 minutes. Set the nuts and onions off to the side.
03 -
Toss the bagged coleslaw in the bowl with your finished dressing. Make sure all of it gets some sauce. Let it chill for a moment while you're handling the other stuff.
04 -
Grab a big mixing bowl and pour in orange juice, vinegar, olive oil, honey or agave, mustard, salt, pepper, onion powder, garlic powder, and those chili flakes. Whisk till it's all mixed. Taste it—if it needs more flavor, add extra salt or pepper.
05 -
Put orzo in a pot with boiling salted water, just like the package says. Let it go till tender, then drain and rinse under cold water to cool it quick. Let it sit to finish cooling off.
# Notes:
01 -
Want it vegan? Swap agave for honey. You can also mess with the orange juice and vinegar amounts to make it more tangy or sweet, up to you.