one upside of the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navels, we’ve got some beautiful tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits — pomelo! it’s a sweeter, milder grapefruit that’s less bitter and incredibly fun to rip apart (see below). combine that with easily available winter veg and a dressing that keeps for 2 weeks, and you’ve got an easy, healthy option for lunch or dinner. the dressing and veg can be prepped ahead (minus the daikon radishes and citrus — they’ll be better day of) but toss the slaw in the dressing right before serving.

Serves 3-4

Ingredients (Slaw)

1/4 head red cabbage, shredded
1/4 red onion, thinly sliced
2 medium carrots, julienned or grated (wrap with paper towel and squeeze out extra liquid)
1/4 medium daikon, julienned
1 stalk celery, thinly sliced on a bias
2 pomelo segments, torn into tiny bite sized pieces (you can use navel oranges, blood oranges, cara cara, clementines, your citrus of choice)
cilantro, chopped
black sesame seeds
cooked chicken breast or thigh (optional)

Ingredients (Dressing)

1/4 cup rice vinegar
1/8 cup / 2 tbsps. tahini
1/8 cup / 2 tbsps. miso
1/8 cup/ 2 tbsps. water
1 tbsp. maple syrup
2 tsps. chili oil (we use okazu’s chili miso oil)

Instructions

Combine and toss together all slaw ingredients in a bowl.

Combine dressing ingredients together in a mason jar and shake.

Pour dressing over the slaw ingredients and toss to combine. Eat!