Sweet & Tangy Citrus Slaw

Tested & Perfected Recipes

Sweet & Tangy Citrus Slaw

Inspired by Aida Mollencamp’s Cabbage & Carrot Herbed Slaw on Chowhound, this slaw is refreshingly bright and crunchy. It’s a healthier alternative to mayo-laden slaws, and a perfect accompaniment to burgers or Sloppy Joes. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.

how to make sweet & tangy slaw

To make the slaw, simply combine all of the ingredients in a large bowl.

how to make sweet & tangy slaw

Toss well.

how to make sweet & tangy slaw

Then cover the slaw and refrigerate at least one hour or overnight to allow the flavors to marry and the vegetables to soften. Serve cold and enjoy!

how to make sweet & tangy slaw

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Sweet & Tangy Citrus Slaw

Servings: 6 to 8
Prep Time: 20 Minutes
Total Time: 20 Minutes


  • 6 cups shredded red cabbage
  • 3 cups shredded carrots
  • 1/4 cup finely chopped shallots, from 1 to 2 shallots
  • 1 clove garlic, minced
  • 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
  • Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
  • 1/4 cup fresh lime juice, from 2 limes
  • 1/3 cup vegetable oil
  • 1-1/2 tablespoons sugar or honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 135
  • Fat: 9 g
  • Saturated fat: 1 g
  • Carbohydrates: 13 g
  • Sugar: 8 g
  • Fiber: 3 g
  • Protein: 1 g
  • Sodium: 307 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Jenn, I love your recipes! I feed 15 adults from my church weekly, and I showcase your recipes every single time. In this case, I am looking for freeze-able sides. Do you think this one would freeze?

    • — Amanda Woodiel on November 15, 2018
    • Reply
    • Hi Amanda, how nice that you do that weekly (and thanks for using my recipes)! It’s never occurred to me that this could be frozen, but looking at the recipe, I don’t see why not. 🙂

      • — Jenn on November 15, 2018
      • Reply
  • Hi Jenn, This may be a dumb question but can you make the filling a day ahead and then reheat the following day? I will be out all of one day with company and would love to just reheat the filling when we get back home. Thanks for your wonderful recipes!!

    • — Hannah on July 1, 2018
    • Reply
    • Hi Hannah, Which recipe are you referring to?

      • — Jenn on July 1, 2018
      • Reply
  • A light, very flavorful slaw. It’s pretty too. Everyone loved it, even the veggie-averse.

    • — Elena on June 28, 2018
    • Reply
  • This recipe is wonderful. Super simple and easy.. I always add a bit extra garlic and a little zest. Tweak it to your liking and I’m sure it will still be wonderful!

    • — Julia on March 7, 2018
    • Reply
  • This is one delicious salad! It’s crunchy and so pretty to look at. The colors are gorgeous. Always a hit wherever I make it.

    • — Patsy on March 2, 2018
    • Reply
  • Just the way I like my slaw…tangy and low fat. It was a big hit even with the grandkids.

    • — Anne Wilson on March 1, 2018
    • Reply
  • I made this salad with what I had on hand. I substituted tangerines for the oranges and green onions for the parsley. I love the bright colors of this salad and the taste is fresh and delicious.

    • — Rasa on December 20, 2017
    • Reply
  • I was thinking of adding cranberries and/or nuts. What would you recommend?

    • — Karen on December 2, 2017
    • Reply
    • Hi Karen, I think that’d work well. I’d love to know how it turns out if you try it. 🙂

      • — Jenn on December 2, 2017
      • Reply
    • I added some chopped peanuts before serving and I thought it was delicious!

      • — carol on April 15, 2018
      • Reply
  • I loved the bright colors and convenience of the preshredded red cabbage and carrots. However, I probably wouldn’t spend that much money on the dressing again, too bland for our taste. Would add my favorite store bought dressing, maybe poppyseed? But, I love trying your recipes!

    • — Lisa on September 27, 2017
    • Reply
  • When I first saw this recipe, I was skeptical about the flavor, but since I was preparing the sloppy joes, I decided to give it a try. Wow!! The flavor is really fresh and good. Once again, Jennifer, you are a rock star.

    • — Nicki on September 21, 2017
    • Reply
  • This was so delicious. I followed the directions exactly. Thanks!!

    • — Terri on September 21, 2017
    • Reply
  • Hi- any other oils possible to use instead of veg oil? Thanks- love all your recipes.

    • — Jill on September 19, 2017
    • Reply
    • Sure, Jill – any neutral tasting oil will work.

      • — Jenn on September 19, 2017
      • Reply
  • I used a little less than a level tablespoon of demerara sugar and found the flavor still with a pleasant amount of tang but extra flavor depth with the demerara sugar.

  • This salad looks really good and different with the shallots, cabbage, carrots, orange juice, etc. Just a little different, but so pretty.

  • Love this site! Always have wonderful results using your recipes! I think we also have a mutual friend, Susan Levings😍

    • — Linda Ward on September 14, 2017
    • Reply
    • Yes, I love Susan…and just saw her this past weekend!

      • — Jenn on September 14, 2017
      • Reply
  • What a great alternative to the mayo glop. This is with a refreshing tang.

    • — Kris on September 14, 2017
    • Reply
  • Can sugar sub. be substituted to lower carbs?

    • — Kathy M. on September 14, 2017
    • Reply
    • Sure, Kathy. The original recipe actually didn’t call for sugar but I found it too tart. You might just add it to taste.

      • — Jenn on September 14, 2017
      • Reply
    • I used Stevia and it worked fine!

      • — Ry Laws on September 14, 2017
      • Reply
      • I added shaved beets and it made the salad even more colorful and the flavors brighter.

        • — Meg on February 1, 2018
        • Reply

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