The sweet flavor of oranges in this dish is balanced by a fairly assertive mustard flavor. If you prefer mustard to be less prominent, cut back to 2 teaspoons. Six cups of cabbage may seem like a lot, but bear in mind that it "shrinks" once dressed, and you'll end up with about 4 cups of salad. When you want orange segments, first peel an orange. Use a small paring knife to cut on each side of the membranes; wedge-shaped segments will pop right out.
ORANGE COLESLAW
Serves 6
1/2 cup light mayonnaise
1 tablespoon cider vinegar
1 tablespoon prepared yellow mustard
1 teaspoon sugar
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups shredded cabbage
segments from 2 medium oranges, coarsely chopped
Combine the mayonnaise, vinegar, mustard, sugar, orange zest, salt and pepper in a small bowl.
Taste and adjust the salt and pepper, if needed.
Toss the dressing with the cabbage until thoroughly and evenly dispersed.
Gently toss in the orange segments.
Per serving: 111 calories, 1 gram protein, 12 grams carbohydrate, 3 grams fiber, 7 grams fat, 1 gram saturated fat, 7 milligrams cholesterol, 297 milligrams sodium. Recipe analysis provided by Newsday.