Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Sweet & Tangy Citrus Slaw

5 stars based on 9 votes

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 meld and the vegetables to soften. Serve cold and enjoy!

how to make sweet & tangy slaw

My Recipe Videos

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).

Once Upon a Chef Cookbook - Coming Spring 2018 - Available for Preorder!

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, 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

  • 5 stars

    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
  • 3 stars

    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
  • 5 stars

    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
  • 5 stars

    This was so delicious. I followed the directions exactly. Thanks!!

    - Terri on September 21, 2017 Reply
  • 5 stars

    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
  • 5 stars

    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.

    - Suzi Israel on September 14, 2017 Reply
  • This salad looks really good and different with the shallots, cabbage, carrots, orange juice, etc. Just a little different, but so pretty.

    - Mary Domingue on September 14, 2017 Reply
  • 5 stars

    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
  • 5 stars

    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
    • 5 stars

      I used Stevia and it worked fine!

      - Ry Laws on September 14, 2017 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.