Coleslaw Orzo Salad
This Coleslaw Orzo Salad features a delightful blend of crunchy coleslaw and tender orzo, all tossed in a vibrant citrus dressing. Perfect for a light lunch or as a refreshing side dish.
Ingredients
- 1 cup orzo uncooked
- water for cooking orzo
- salt for cooking orzo
- 3 cups coleslaw mix about half a package
- 1/3 cup slivered almonds toasted for crunch
- 1/3 cup dried cranberries
- 2 scallions finely chopped
- 1/4 cup orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil for a lighter flavor
- 1 tablespoon honey or agave nectar
- 1 teaspoon Dijon mustard for tanginess
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch red pepper flakes optional for heat
Instructions
- Start by bringing a pot of water to a boil, add a pinch of salt, and cook 1 cup of orzo until it is tender, about 8-10 minutes.
- While the orzo cooks, prepare the dressing by whisking together the orange juice, rice vinegar, avocado oil, honey, Dijon mustard, garlic powder, onion powder, salt, pepper, and red pepper flakes in a large bowl.
- Once the orzo is cooked, drain it and cool under cold running water to halt the cooking process.
- Add the coleslaw mix to the dressing, giving it a quick stir to combine and letting it sit while the orzo cools.
- Toast the slivered almonds in a dry skillet over medium heat, stirring frequently until they are golden and fragrant, about 5 minutes.
- Finally, combine the cooled orzo, scallions, toasted almonds, and dried cranberries with the coleslaw mixture, tossing well to combine. Serve chilled or at room temperature.
Notes
This Coleslaw Orzo Salad is versatile; you can easily customize the dressing for your taste preferences. For extra crunch, feel free to try sunflower seeds or pumpkin seeds instead of almonds.
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