Description of this recipe
This Coleslaw Orzo Salad is a delightful twist on traditional coleslaw, incorporating the satisfying texture of orzo pasta and a vibrant orange dressing. It’s a refreshing and flavorful side dish perfect for picnics, barbecues, or a light lunch. The combination of crunchy coleslaw mix, chewy orzo, sweet cranberries, and nutty almonds creates a symphony of textures and flavors that will tantalize your taste buds. The homemade orange dressing adds a bright and zesty element that perfectly complements the other ingredients.
Why you will love this recipe
You’ll absolutely adore this Coleslaw Orzo Salad because it’s:
- Quick and Easy: This recipe comes together in under 30 minutes, making it a perfect choice for busy weeknights or when you need a last-minute dish to bring to a gathering.
- Flavorful and Refreshing: The combination of coleslaw mix, orzo pasta, and a tangy orange dressing creates a vibrant and refreshing flavor profile that’s perfect for warmer weather.
- Versatile: This salad can be served as a side dish, a light lunch, or even as a topping for grilled chicken or fish. It’s also easily customizable with your favorite add-ins.
- Healthy and Nutritious: Packed with vegetables, whole grains, and healthy fats, this salad is a nutritious and satisfying option that you can feel good about eating.
- Crowd-Pleasing: This Coleslaw Orzo Salad is always a hit at parties and potlucks. Its unique flavor and texture combination will impress your guests and leave them wanting more.
Ingredients:
Orzo Slaw
- 1 cup orzo – uncooked
- Water – for cooking orzo
- Salt – for cooking orzo
- 3 cups coleslaw mix – (a little more than half of a 14-16 oz package)
- ⅓ cup slivered almonds
- ⅓ cup dried cranberries
- 2 scallions – chopped
Orange Dressing
- ¼ cup orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey – or agave nectar
- 1 teaspoon Dijon mustard – or yellow mustard
- ¼ teaspoon salt – or more to taste
- ⅛ teaspoon pepper – or more to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes – or more to taste
Preparation:
Step 1: Cook the orzo according to package directions. Typically, this involves bringing a pot of salted water to a boil, adding the orzo, and cooking for about 8-10 minutes, or until al dente. Once cooked, drain the orzo thoroughly and rinse it under cold water to stop the cooking process and prevent sticking. Make sure all excess water is drained from the orzo before proceeding to the next step. This is crucial for preventing a soggy salad.
Step 2: While the orzo is cooking, prepare the orange dressing. In a large mixing bowl, whisk together the orange juice, rice vinegar, olive oil, honey (or agave nectar), Dijon mustard (or yellow mustard), salt, pepper, garlic powder, onion powder, and red pepper flakes. Whisk vigorously until all the ingredients are fully combined and the dressing is emulsified. Taste the dressing and adjust the seasonings as needed. You may want to add a pinch more salt or pepper to enhance the flavor.
Step 3: Add the coleslaw mix to the prepared orange dressing in the large bowl. Toss the coleslaw mix gently but thoroughly to ensure that it is evenly coated with the dressing. This step allows the coleslaw to marinate in the dressing, softening it slightly and infusing it with the zesty orange flavor. Allow the coleslaw to sit in the dressing for at least 10 minutes while you prepare the remaining ingredients. This will help the flavors meld together.
Step 4: Prepare the remaining ingredients while the coleslaw is marinating. Dice the scallions into thin slices. Toast the slivered almonds in a dry skillet over medium heat for about 5 minutes, or until they turn golden brown and fragrant, stirring frequently to prevent burning. Toasting the almonds enhances their nutty flavor and adds a satisfying crunch to the salad. Keep a close eye on the almonds as they can burn quickly. Remove the toasted almonds from the skillet and set them aside to cool.
Step 5: Once the orzo has cooled completely and the coleslaw has marinated, it’s time to assemble the salad. Add the cooked and cooled orzo to the large bowl with the coleslaw and dressing. Add the diced scallions, toasted almonds, and dried cranberries to the bowl. Gently toss all the ingredients together until they are evenly distributed. Taste the salad and adjust the seasonings as needed. You may want to add a pinch more salt, pepper, or red pepper flakes to suit your taste preferences.
COOKING Rating:
Easy
Serving Suggestions:
This Coleslaw Orzo Salad is a versatile dish that can be served in a variety of ways:
- As a side dish to grilled chicken, fish, or burgers.
- As a light lunch on its own.
- As a topping for tacos or wraps.
- As a potluck or picnic dish.
- Serve chilled or at room temperature.
Tips:
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- Add other vegetables to the salad, such as shredded carrots, bell peppers, or celery.
- Substitute other nuts or dried fruits for the almonds and cranberries.
- Make the salad ahead of time and store it in the refrigerator for up to 2 days.
- If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- For a spicier salad, add more red pepper flakes or a pinch of cayenne pepper.
- If you are short on time, you can use pre-made coleslaw dressing instead of making your own.
- To prevent the orzo from sticking together, toss it with a little olive oil after it has been drained and rinsed.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 350 per serving
Protein:
Approximately 8 grams per serving
Sodium:
Approximately 300 milligrams per serving
Conclusion
This Coleslaw Orzo Salad is a delightful and refreshing dish that’s perfect for any occasion. Its unique combination of textures and flavors will tantalize your taste buds and leave you wanting more. Whether you’re looking for a quick and easy side dish, a light lunch, or a crowd-pleasing potluck recipe, this Coleslaw Orzo Salad is sure to be a hit. So, gather your ingredients, follow the simple instructions, and get ready to enjoy a truly delicious and satisfying salad.
Questions and Answers:
Q1: Can I make this salad ahead of time?
A: Yes, you can definitely make this salad ahead of time. In fact, it often tastes even better after the flavors have had a chance to meld together. Prepare the salad as instructed, then store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, give it a good toss and add any additional toppings, such as fresh herbs or toasted nuts. Keep in mind that the coleslaw may soften slightly over time, but it will still be delicious.
Q2: Can I substitute other vegetables in this salad?
A: Absolutely! One of the great things about this Coleslaw Orzo Salad is its versatility. Feel free to substitute or add other vegetables to suit your taste preferences. Some good options include shredded carrots, diced bell peppers (red, yellow, or orange), chopped celery, or even some thinly sliced red onion. Just be sure to chop the vegetables into small, bite-sized pieces so that they blend well with the other ingredients.
Q3: What if I don’t have rice vinegar?
A: If you don’t have rice vinegar on hand, don’t worry! You can easily substitute it with another type of vinegar. Good alternatives include apple cider vinegar or white wine vinegar. These vinegars have a similar acidity level to rice vinegar and will provide a comparable tanginess to the dressing. If you’re using white vinegar, you may want to add a touch of honey or sugar to balance out the sharpness.
Q4: Can I use a different type of pasta instead of orzo?
A: While orzo is the traditional pasta used in this salad, you can certainly experiment with other types of pasta if you prefer. Small pasta shapes like ditalini, elbow macaroni, or even small shells would work well. Just be sure to cook the pasta according to package directions and rinse it under cold water to stop the cooking process and prevent sticking. The key is to choose a pasta shape that is similar in size and texture to orzo.
Q5: Is this salad suitable for vegetarians or vegans?
A: This Coleslaw Orzo Salad is naturally vegetarian. To make it vegan, simply substitute the honey in the dressing with agave nectar or maple syrup. These sweeteners have a similar sweetness level to honey and will provide the same flavor profile to the dressing. Also, be sure to check the ingredients of your Dijon mustard to ensure that it is vegan-friendly, as some brands may contain honey. With these simple substitutions, you can easily enjoy this delicious salad as part of a vegan diet.
