Want to know a secret? I originally created this recipe with red cabbage. I had it all planned out, with the recipe jotted down. Then I went to prepare it one sunny afternoon, and bam! No red cabbage in the house. How did that happen? I was writing a book, for heaven’s sake. I shouldn’t make those mistakes! But I do. All. The. Time. Why am I telling you about my incompetence? Well, because I want folks to understand that no one is perfect, and sometimes you just have to roll with the punches, be flexible, and think outside the recipe box. I had green cabbage on hand, knew it would taste great, and changed the name accordingly. Voilà! Citrus Red Onion Slaw! Don’t let small hurdles get in your way in the kitchen. Think of a fun way to come up with something new. Oh, and if you’d rather use red cabbage, feel free. It works!
SALAD INGREDIENTS
1 medium head green cabbage, thinly sliced
1 small red onion, thinly sliced
2 TBSP (30 ml) chopped fresh cilantro
½ cup chopped celery
2 cups (480 ml) cubed cooked chicken (I like to grill mine)
Sea salt to taste
Freshly ground black pepper to taste
½ cup toasted walnuts
DRESSING INGREDIENTS
½ cup orange juice
2 TBSP (30 ml) lemon juice
2 TBSP (30 ml) apple cider vinegar
¼ cup olive oil
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) honey
1 clove garlic, minced
½ tsp sea salt
Freshly ground black pepper to taste
Serves 4
In a large bowl, combine the salad ingredients.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour it over the salad. Toss to coat.
Store the salad in the refrigerator or a cooler until ready to eat.
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Citrus red onion slaw with grilled chicken is crunchy, bright, and ready for the road. Shredded green cabbage and thin red onion slices team with cubed grilled chicken, toasted walnuts, and celery under a sunny orange-lemon dressing with Dijon and honey.
Pro Tips
- Thinly slice the cabbage and red onion so the slaw is tender enough to eat raw and the dressing coats every strand.
- Toast the walnuts before chopping — it deepens their flavour enormously and keeps them crunchy against the crisp vegetables.
- The orange juice in the dressing is the star: shake it with lemon juice, apple cider vinegar, olive oil, and honey for a dressing that's tart, sweet, and lively.
- Grilled chicken cubed into bite-sized pieces turns this slaw from side dish to complete meal — the recipe's own preference is grilled for the smoky char.
- Dress it and let it rest in the fridge a few minutes; the cabbage softens just slightly and drinks in the citrus dressing.
Frequently Asked Questions
Can I use rotisserie-style chicken?
Yes, any cooked chicken works — grilled is the favourite for its smoky edge, but leftover roasted or poached chicken is perfectly good here.
Is this slaw paleo?
It is: cabbage, red onion, celery, grilled chicken, and walnuts with a citrus-Dijon-honey dressing of olive oil and apple cider vinegar.
How long does it keep?
It holds up well for 2–3 days in the fridge since sturdy cabbage doesn't wilt like lettuce. Toss again before serving to redistribute the dressing.
Can I use a different nut?
Toasted almonds or pecans both work in place of walnuts. Toasting them first is the key to keeping the crunch in the slaw.
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