Reviews (2)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       03/18/2011   Thanks for pointing that out, EngineeringMom! The red pepper has been added to the ingredient list and process. - Eric, MSLO         Martha Stewart Member     Rating: Unrated       01/25/2011   I believe that julienned red pepper is missing from this recipe - I'm unsure of the exact amount.

Back to Cabbage-Pepper Slaw All Reviews for Cabbage-Pepper Slaw - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 3 Yield: Makes enough for 3 servings

Ingredients Ingredient Checklist 2 oranges 1/2 cup apple cider vinegar 2 teaspoons sugar 2 tablespoons vegetable oil Coarse salt and freshly ground pepper 1/2 head red cabbage, thinly sliced on a mandoline 1 red bell pepper, stemmed, seeded, ribs removed, and julienned 1/2 cup fresh cilantro leaves

Gallery

Recipe Summary Servings: 3 Yield: Makes enough for 3 servings

Recipe Summary Servings: 3 Yield: Makes enough for 3 servings

Recipe Summary

Servings: 3 Yield: Makes enough for 3 servings

Servings: 3

Yield: Makes enough for 3 servings

3

Makes enough for 3 servings

Ingredients

Ingredients

  • 2 oranges 1/2 cup apple cider vinegar 2 teaspoons sugar 2 tablespoons vegetable oil Coarse salt and freshly ground pepper 1/2 head red cabbage, thinly sliced on a mandoline 1 red bell pepper, stemmed, seeded, ribs removed, and julienned 1/2 cup fresh cilantro leaves

Directions

Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.

In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.

Reviews (2)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       03/18/2011   Thanks for pointing that out, EngineeringMom! The red pepper has been added to the ingredient list and process. - Eric, MSLO         Martha Stewart Member     Rating: Unrated       01/25/2011   I believe that julienned red pepper is missing from this recipe - I'm unsure of the exact amount.

Reviews (2)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       03/18/2011   Thanks for pointing that out, EngineeringMom! The red pepper has been added to the ingredient list and process. - Eric, MSLO  

  Martha Stewart Member     Rating: Unrated       01/25/2011   I believe that julienned red pepper is missing from this recipe - I'm unsure of the exact amount.  

 Martha Stewart Member

Rating: Unrated 03/18/2011

Thanks for pointing that out, EngineeringMom! The red pepper has been added to the ingredient list and process. - Eric, MSLO

Rating: Unrated

Rating: Unrated 01/25/2011

I believe that julienned red pepper is missing from this recipe - I’m unsure of the exact amount.

All Reviews for Cabbage-Pepper Slaw

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cabbage-Pepper Slaw

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest