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Cabbage and Corn Slaw with Cilantro/Orange Dressing

(recipe, Olivia Stewart)


Great for picnics and group get togethers. Vegan. Can be cut in half for smaller amount. Stores well. From July 2007 Bon Appetit


  1. ⅓ cup frozen orange juice concentrate
  2. ⅓ cup unseasoned rice vinegar
  3. ⅓ cup canola or vegetable oil
  4. 2 8.0 oz. bags of cole slaw mix
  5. 4 ears of corn, cooked and schucked or 2 cups frozen corn
  6. 2 medium carrots, peeled and grated
  7. 1 medium red bell pepper, cut into thin strips
  8. 6 medium green onions, thinly sliced
  9. ½ cup fresh cilantro
  10. Salt and Pepper to taste


  1. Combine orange juice, vinegar and oil with wisk
  2. Season with salt and pepper
  3. Combine other ingredients in large bowl
  4. Toss with dressing, season to taste
  5. Refrigerate for at least 30 minutes for flavors to blend.
  6. Toss and serve