Spring Coleslaw With Fresh Herbs And Light Honey Citrus Vinaigrette Food

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

COLESLAW WITH HONEY

Steps:

• Chop cabbage, carrot and onion into very small pieces, set aside.
• In large bowl, combine remaining ingredients and beat until smooth.
• Add slaw and mix well.
• Cover and refrigerate for at least 2 hours before serving. (Don't skip this step, the flavor needs time to set into the slaw).
• BTW, I like to make the dressing up and keep it in a squirt bottle in the fridge. When I use it, I have to microwave it a little to thin the honey, but it works since I always refrigerate the slaw before eating anyway.
• Also, when we're dieting, I use less than half the dressing and it's still quite good!

SPRING COLESLAW WITH FRESH HERBS AND LIGHT HONEY CITRUS VINAIGRETTE

Steps:

• Slaw
• Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
• Vinaigrette
• Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
• Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix. Serve at room temperature or refrigerate in an airtight container until ready to serve. (If making ahead of time, wait to add the pea shoots until just before serving.)
• On the Side
• The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).