This coleslaw stays crisp and fresh-tasting because of its light vinaigrette dressing, which is just a mixture of oil, vinegar, and seasonings. Adding one of the five fruits — take your pick of oranges, clementines, grapefruit, apple, or pear — gives the slaw a little sweetness … and a lot of personality.
By Adam Ried
Sharp knife (adult needed)
Box grater (adult needed)
Big spoon for stirring
Small jar with a tight-fitting lid or small bowl with a whisk
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Make the dressing: Put the oil, vinegar, garlic, salt, and pepper in the jar, screw the lid on tightly, and shake it until the mixture is smooth (or put the ingredients in a small bowl and whisk until smooth).
- Put the cabbage, grated carrot, scallions, fruit, and dressing in the bowl and toss well with the big spoon. Taste the coleslaw and add more pepper, more vinegar, or a pinch of salt if the flavor needs a boost.
- Cover and refrigerate at least 1 hour and up to 1 day.