This tangy, tasty coleslaw is not your typical, full of mayonnaise and sugar, recipe. It is light and refreshing thanks to all the citrus with a little hint of sweet thanks to the orange juice. The little bit of aoli make the balance just right with a bit of creaminess.
Serve it as a side salad with fish tacos or with your favorite picnic recipes. It is packed with vitamin C and antioxidants as well as minerals such as magnesium and phosphorus.
2 c shredded red cabbage
½ c thinly shredded carrots
¼ c dill pickles, julienned
2 tbsp olive oil
Juice of one lime
Juice of one lemon
Juice of one orange
2 tbsp aoli (Like Follow Your Heart soy free)
1 tsp red pepper flakes
2 tsp sea salt
1. Toss all ingredients together
2. Best if served after it sits in refrigerator for at least an hour.