Creamy Orzo Coleslaw

Try this delicious and easy-to-make orzo creamy coleslaw recipe for a light, flavorful summery side dish.

Why This Recipe Works

There’s nothing quite like the taste of the perfect summer salad; this coleslaw recipe changes how we think about coleslaw.

This zesty, crunchy salad is made up of a combination of orzo pasta, crunchy cabbage, a tangy homemade creamy vinaigrette, and fruit – and it’s sure to be a hit at your next backyard party.

Ingredients

Coleslaw

• 1 cup cooked orzo
• 2 cups shredded green cabbage
• 1-1/2 cup shredded red cabbage
• 1/3 cup mandarin oranges
• 1/3 cup raisins
• 1/3 cup chopped pecans

Creamy Dressing

• ¾ cup mayonnaise
• 2 tbsp sugar
• 1 tbsp fresh lemon juice
• 2 tbsp white vinegar
• 1 teaspoon celery seed
• ¼ teaspoon black pepper
• Pinch of salt

Let’s Make Creamy Coleslaw

1. Cook the orzo according to the package instructions. Once the orzo is done cooking, drain, and rinse with cool water. Set it in the refrigerator while you prepare the rest of the salad.
2. Rough chop the pecans and toast them for 3-4 minutes on the stovetop. Transfer them to a small plate to cool.
3. Shred the cabbage.
4. Add cabbages, cooked (and cooled) orzo, pecans, mandarine oranges, and raisins to a bowl.

5. In a separate small bowl, mix all of the creamy dressing ingredients.
6. Fold the dressing mix into the cabbage.
7. Serve immediately or refrigerate for 1-2 hours.

Krazy Kitchen Mom Tips

• Store pecans and other nuts in small mason jars and they will last up to 4 months.
• When toasting nuts, watch them carefully because they burn quickly.
• To make this recipe quicker, use pre-shredded cabbage from a bag.
• To make this salad a full meal, add rotisserie chicken or ham.