Not your average coleslaw!

If you have all these ingredients....why not make some tonight? A great compliment to your barbecue!

Tangy Cole Slaw

1 bag shredded cabbage (this is the 'angel hair' shred type - I think this is perfect)
1-2 navel oranges, peeled and sectioned
1 Tbsp. sesame oil
2 thin slices of red onion
Handful of sliced almonds, toasted
salt and pepper to taste

Toast your almonds and set aside to cool. In a bowl, mix your shredded cabbage and thin onion slices. Peel oranges and section them with a knife right above the cabbage mixture so the juices go into the bowl. After each orange is sectioned, squeeze the remaining membranes to get every bit of juice. Repeat with second orange. Add sesame oil, salt and pepper. Lightly toss. Taste. Store in fridge covered until ready to serve. Garnish with toasted almonds when ready to eat.



Cook's notes:

• If you notice in my picture, I used mandarin oranges. Not a good idea. You really need the acidic juices from an orange to make this taste good. As you know that canned oranges are stored either in some 'light syrup or pear juice' (why they don't use orange juice is beyond me) and this would not taste good. Even though I used orange juice (the drinking kind), it wasn't the same. I made this again using the right oranges with it's juice....what a difference!
• If you want your cabbage crunchy, serve this immediately. If you want your salad cold, they orange juices are going to 'wilt' the cabbage and the salad will have reduced in size and be a bit softer. This continue softening if you eat the salad the next day. But still very delicious and refreshing!