Citrus Slaw

I am a woman that hates mayonnaise. Yes, I said it! Let the vilification begin! I realize that it is an important component in some recipes and I do use it. Sparingly. A regular sized bottle of mayonnaise could last a year or more in my refrigerator. This dislike of mayo means that I am always trying to find new ways to make traditional foods (leaving out the mayo if possible) This is how I came up with the "Citrus Slaw". This incorporates alot of leftover ingredients and the acidity from the fruit and cider vinegar soften the cabbage while preserving it. Making it a great make ahead salad. No mayo means you can travel with it! Yay!
On to the recipe!

Citrus Slaw

Red cabbage (julienne)
Green cabbage (julienne)
Onion (I used what was in my fridge. I had a piece of red and a peice of yellow) (slices)
Celery (julienne)
Carrot (julienne)
Chayote/ Christophine (peel & julienne)
Bell peppers (julienne)
Scallions (rough chop)
Dried fruit (your choice. I used dried apricot) (slices)
(At least 2) Orange supremes
Dressing-
Juice from oranges
Cider vinegar
Grapeseed oil
Garlic
Soy sauce
Agave
Thyme
Marjoram
Salt & pepper to taste

Knife skills are very in this salad. The components need to be relatively the same size to get an equal amount of the dressing and break down at an equal rate.

Combine all the vegetables up to the bell peppers. Set aside. In a blender combination the juice from the oranges ( just squeeze the oranges after you supreme them), cider vinegar (Not alot. You dont want to over power the orange.) Grapeseed oil, herbs, garlic, soy sauce, and agave. Blend until garlic is pulverized. Add salt and pepper. Add orange, dried fruit and dressing to salad. Toss. Garnish with scallions and rest in the fridge for at least 15 minutes. That's it!