Photo: Miha Matei
Yield
Makes 8 servings

How to Make It

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.

Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.

To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.

Ratings & Reviews

bschable's Review

kimberliediesso
March 24, 2012
Great texture, used 1/2 c rice wine vinegar instead of cider vinegar. Could have thrown in carrots or other root vegetables too. Served with pork chops.

kimberliediesso's Review

bschable
January 15, 2012
perfect salad alternative, very yummy my only change for next time will be to cut the cabbage in smaller pieces, or maybe run in through the food processer.