Food & Cooking Recipes Salad Recipes Cabbage-Pepper Slaw 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 3 Yield: 3 servings Top Chicken Tomatillo Tostadas with this flavorful slaw. Ingredients 2 oranges ½ cup apple cider vinegar 2 teaspoons sugar 2 tablespoons vegetable oil Coarse salt and freshly ground pepper ½ head red cabbage, thinly sliced on a mandoline 1 red bell pepper, stemmed, seeded, ribs removed, and julienned ½ cup fresh cilantro leaves Directions Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside. In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours. Rate it Print