Ingredients
Equipment
Method
Cook the orzo
- Bring a large pot of salted water to a boil and cook the orzo according to package directions. Cook until tender, then drain.
- Rinse the drained orzo with cold water to cool it down quickly and stop cooking. Visually, the pasta should look separate and no longer steam.
Make the creamy tangy dressing
- Whisk mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. The dressing should look glossy and evenly blended.
Assemble and chill
- In a large bowl, combine the cooled orzo, coleslaw mix, and green onions. Toss just until the cabbage is evenly distributed.
- Pour the dressing over the salad and toss until every piece of orzo and cabbage is coated. The mixture should look creamy with a lightly orange-cabbage color.
- Refrigerate for at least 1 hour so the cabbage softens slightly and the flavors meld. Keep it covered and chill at or below 40°F.
- Before serving, toss again and adjust seasoning with more salt and pepper if needed. Taste and check that the dressing clings but isn’t watery.
Notes
Pro tip: rinse the orzo thoroughly in cold water so it doesn’t clump, and chill the salad covered so the dressing coats evenly. Store in the refrigerator for up to 3–4 days; it’s best within 24–48 hours. Freezing is not recommended because the cabbage texture softens too much. For a lighter option, substitute Greek yogurt for half (or all) of the mayonnaise to keep it creamy with less fat.