Saturday, February 13, 2010

Coleslaw with Citrus Vinaigrette

I seem to get asked all kinds of weird questions about food. "Do you want a cabbage?" was a new one. A friend accidentally purchased a green cabbage mistaking it for a head of iceberg lettuce, and had no use the the crucifer. So I took it (a. because I didn't want it to go to waste, and b. it gave me a chance to be creative with something I had no intention of cooking with anytime soon), and made this lovely salad for the Superbowl party that we would both be attending. I don't know about anyone else, but we certainly enjoyed it-by the plateful. The dressing is a slight adaptation of a recipe from Bahama Breeze, one of our favorite restaurants. I just love it when restaurants post recipes on their websites and they have a bunch. There are however two different recipes on their site for "Citrus Vinaigrette," but I chose this one because I already had all of the ingredients and I thought it would be better for a coleslaw. The other one calls for creole seasoning, a flavor I really wasn't looking for for this.
Coleslaw with Citrus Vinaigrette
by me, with some help from Bahama Breeze


1 green cabbage, shredded
3 c. shredded red cabbage, most of a 10 oz. package
2 carrots, grated
1-1/2 c. diced red pepper
4-5 green onions, finely chopped, about a 1/2 c.

Citrus Vinaigrette

1/2 c. White Wine Vinegar
1/4 c. Orange Juice, fresh squeezed
1 Tbsp. Lemon Juice, fresh squeezed
1/4 c. Extra Virgin Olive Oil
1 Tbsp. Mustard
1 Tbsp. Fresh garlic, minced
1-1/2 tsp. granulated sugar
1 Tbsp. Brown Sugar
1/4 tsp. Salt & Black Pepper, fresh ground

1. Combine vegetables in a large bowl.
2. To make the dressing, combine all of the ingredients in a blender and process until thoroughly blended.
Vinaigrette can be made a day in advance and kept refrigerated.
3. Dress the coleslaw and store in the refrigerator until ready to serve.

This was much better the next day after the cabbage had a chance to soak up the dressing and soften up.

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