Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette
I created this delicate slaw to showcase the vegetables—curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.
Recipe information
Yield
serves 8 to 10
Ingredients
Slaw
Vinaigrette
Preparation
Slaw
Step 1
Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
Vinaigrette
Step 2
Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
Step 3
Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix. Serve at room temperature or refrigerate in an airtight container until ready to serve. (If making ahead of time, wait to add the pea shoots until just before serving.)
On the Side
Step 4
The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).
