Gunsmoke Slaw

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* Exported from MasterCook *

 

Gunsmoke Slaw

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Dijon mustard

2 cloves garlic

3 tablespoons sugar

1 teaspoon salt

1 tablespoon Chipotle peppers -- (to 2 tbsp) (dried

and soaked in hot water for 30 mins. or

canned in adobo sauce)

1/2 cup apple cider vinegar

1/4 cup canola or corn oil

2 seedless oranges

1/2 green cabbage head -- cored (sliced as

thin as possible)

2 carrots -- grated

5 scallions (green & white parts) -- minced

 

Make the vinaigrette: Mix the mustard, garlic, sugar, and salt in a food

processor, then blend in the Chipotles and cider vinegar. Or mince the garlic

and chipotles and whisk them together in a bowl with the mustard, garlic, sugar,

salt and vinegar. While running the processor or whisking, add the oil in a

slow steady stream.

 

Section the oranges with a paring knife: first cut away the peel and pith, then

cut out the flesh by sections, leaving the membranes. Put the cabbage into a

large bowl and add the grated carrots, oranges, and scallions.

 

Pour the vinaigrette over the vegetables and toss well. Taste and add more

adobo sauce or salt, if you like. Let the slaw sit at least 2 hours in the

refrigerator before serving. The slaw will keep for 4 to 5 days, covered, in

the refrigerator.

 

 

 

 

 

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NOTES : From SDA-veg-recipes