Shredded Radicchio & Orange Slaw

Name: Shredded Radicchio & Orange Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pcs radicchio (medium head, core removed, thinly shredded); 2 pcs orange (medium, segmented and cut into bite-size pieces); 3 tbsp pine nuts (toasted); 2 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, crisp slaw that balances the bold bitterness of shredded radicchio with juicy bursts of sweet orange segments. Tossed in a zesty citrus vinaigrette and finished with toasted pine nuts, it's a refreshing side that brightens up any meal and comes together in just 15 minutes.

PREP

15m

COOK

SERVES

1 CUP

147 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcsradicchio · medium head, core removed, thinly shredded2 pcsorange · medium, segmented and cut into bite-size pieces3 tbsppine nuts · toasted2 tbspolive oil1 tbspwhite wine vinegar1 tsphoney1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

147

CALORIES · 1 CUP

Protein2g · 5%

Carbs11g · 30%

Fat12g · 73%

Fiber2g

Sugar8g

Saturated fat1g

Cholesterol0mg

Sodium41mg

Potassium217mg

Phosphorus55mg

How we calculate →

METHOD · 6 STEPS

prep · ~3 min
Toast the pine nuts.
Place a small dry skillet over medium heat. Add the pine nuts and toast, shaking the pan frequently, until golden and fragrant, about 2 to 3 minutes. Transfer immediately to a plate to cool.
TIPPine nuts burn fast — don't walk away. As soon as you smell them, they're done.
prep · ~5 min
Segment and prep the oranges.
1.Slice off the top and bottom of each orange to reveal the flesh.
2.Stand each orange on a cut end and slice away the peel and white pith, following the curve of the fruit.
3.Hold the peeled orange over a small bowl to catch any juice, and cut between the membranes to release the segments.
4.Cut the segments in half crosswise into bite-size pieces. Reserve any collected juice for the dressing.
TIPSave any juice that drips out while segmenting — it adds fresh orange flavour to the dressing.
prep · ~3 min
Shred the radicchio.
1.Cut the radicchio head in half through the core.
2.Cut out the white triangular core from each half and discard.
3.Place the halves cut-side down and slice crosswise into thin ribbons, about ¼ inch wide.
4.Transfer the shredded radicchio to the large mixing bowl.
mix · ~1 min
Make the citrus vinaigrette.
In the small bowl or jar, combine the olive oil, white wine vinegar, honey, reserved orange juice, salt, and black pepper. Whisk or shake vigorously until emulsified and smooth.
TIPWhisk until the dressing looks cloudy and slightly thickened — that means it's properly emulsified.
assemble · ~1 min
Toss the slaw together.
1.Add the orange pieces and half of the toasted pine nuts to the bowl with the radicchio.
2.Drizzle the vinaigrette over the mixture.
3.Toss gently with your hands or two spoons until everything is evenly coated.
TIPUse your hands to toss — you'll coat the radicchio more evenly without bruising the orange pieces.
garnish
Finish with remaining pine nuts and serve.
Transfer the slaw to a serving bowl or platter. Scatter the remaining toasted pine nuts over the top and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To reduce radicchio's bitterness, soak shredded leaves in ice water for 10 minutes, then dry thoroughly before tossing.
2
Use a sharp knife or mandoline for ultra-thin radicchio ribbons — they absorb dressing better and are more tender.
3
Toast pine nuts in a single layer and shake often; they go from golden to burnt in seconds.
4
Reserve the orange juice left from segmenting for the dressing — it adds natural sweetness and acidity.
5
Assemble the slaw just before serving to keep the radicchio crunchy and the oranges from weeping.
6
If making ahead, prep radicchio and dressing separately; combine and add pine nuts only when ready to serve.

RECIPE VARIATIONS