Thursday, June 7, 2012

Citrusy cole slaw

The kind of cole slaw I like best is made with a non mayo citrusy dressing that helps keep the cabbage and carrots crunchy. Here's the link to the recipe—my interpretation follows it very closely, only adding in citrus zest, swapping out grapeseed oil for the vegetable oil, and occasionally using carrot-orange juice if I have some on hand. It's super nice on a hot summer day when you don't want to have heavy mayo or sour cream. Keep a batch of the dressing in your fridge for a hot summer stretch—it'll last for a week or so—and add it to your sliced cabbage and carrots just before serving.

1 garlic clove, minced
1 tablespoon minced shallot 
1/3 cup fresh orange juice, zest it first (carrot-orange juice is better!) 
3 tablespoons fresh lime juice, zest it first
2 teaspoons honey
1 teaspoon cumin seeds, toasted
1/2 cup grapeseed oil
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

photos, Diane Carnevale

See another 'mayo free' slaw recipe here
that combines tahini and orange.

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