Red and Green Cabbage Slaw With Onions, Olives, and Orange

This Sicilian-inspired slaw is delightful when freshly tossed and even better the next day, after the cabbage has exuded its juices and all the flavors marry.


Red and Green Cabbage Slaw

  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ head red cabbage, finely shredded (about 2 cups)
  • ¼ head green cabbage, finely shredded (about 2 cups)
  • ¼ red onion, peeled, and julienned (about ½ cup)
  • ¼ cup pitted Kalamata olives, cut in half
  • 3 large blood oranges


  1. In large mixing bowl, combine the honey, oil, salt, and pepper and whisk to combine. Add the cabbages, onion, and olives and mix together.
  2. Holding 1 orange over the bowl containing the cabbage mixture, peel, remove any bitter white pith, and separate into segments, making sure the juices run into the bowl. Repeat with remaining oranges.
  3. Toss to combine. Serve immediately or refrigerate in a closed container. The slaw will last about 2 days.

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