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A really nice and light coleslaw to use as a side dish or put it into a pork wrap . If you can't find the blood orange olive oil you can find it at the Florida Olive Oil Company
www.floridaoliveoil.com
Ingredientes
- I 16 oz. Bag coleslaw mix
- 1 Large orange zested and juiced
- 1 Large orange peeled and cut into small pieces
- 1/4 C Pinot Grigio white wine vinegar
- 3/4 tsp Kosher salt
- 1Tbl plus 1 tsp Sugar
- 4 Turns Black pepper grinder
- 1/4 C Blood orange olive oil
- 1/2 tsp Dijon Mustard
- 1 Jalapeño pepper seeded and sliced very thin
Direcciones
- Wash coleslaw in a salad spinner spin dry and put into a large glass bowl
- Add the thin sliced jalapeño and cut up orange
- For the vinergarette :
- In a blender add the zest and juice of 1 orange, vinegar, salt, pepper, sugar, Dijon mustard and blood orange olive oil.
- Pulse till well blended
- Pour dressing over coleslaw mixture toss well
- Refridgerate until ready to use
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 228 | 70% |
| Total Fat 25.29g | 32% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 832mg | 35% |
| Potassium 48mg | 1% |
| Total Carbs 23.65g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.1g | 13% |
| Protein 0.92g | 1% |
