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Citrus-Asian Slaw


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Rate this recipe 4.7/5 (14 Votes)


  • 2 cup(s) shredded carrot(s)
  • 2 cup(s) uncooked red cabbage, shredded
  • 1 cup(s) (sliced) fresh radish(es), daikon or red, shredded
  • 1 cup(s) uncooked jicama, shredded
  • 1/3 cup(s) uncooked scallion(s), chopped
  • 3 Tbsp mint leaves, fresh, minced
  • 2 medium jalapeño pepper(s), seeded and minced
  • 2 Tbsp orange marmalade
  • 4 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp table salt, or to taste
  • 2 Tbsp sesame seeds, toasted


Servings 6
Adapted from


Step 1

In a large bowl, combine carrots, cabbage, radishes, jicama, scallions, mint and jalapenos.

In a small bowl, whisk together marmalade, vinegar, oil and salt; drizzle over slaw and toss well to combine. Sprinkle with sesame seeds just before serving.

Yields about 1 cup per serving.
WW PointsPlus: 2

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