Gunsmoke Slaw
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 Tbs smooth Dijon mustard2 garlic cloves3 Tbs sugar1 tsp salt1 to 2 Tbs chopped chipotle peppers (dried and soaked in hot water for 30 minutes, or canned in adobo sauce)1/2 c apple cider vinegar1/4 c canola or corn oil2 seedless oranges1 medium cabbage head, cored and sliced as thin as possible2 carrots, grated5 scallions, both green and white parts minced
1. Make vinaigrette: Mix mustard, garlic, sugar, and salt in food processor. Then blend in chipotles and cider vinegar. While running the processor, add the oil in a slow, steady stream.
2. Section the oranges with a paring knife. First cut away the peel and pith. Then cut out the flesh by sections, leaving the membranes.
3. Put the cabbage into a large bowl, and add the grated carrots, oranges, and scallions.
4. Pour the vinaigrette over the vegetables and toss well. Taste and add more adobo sauce or salt if you like. Let the slaw sit for at least 2 hours in the refrigerators before serving. The slaw will keep 4 to 5 days, covered, in the refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYG5025.
2. Section the oranges with a paring knife. First cut away the peel and pith. Then cut out the flesh by sections, leaving the membranes.
3. Put the cabbage into a large bowl, and add the grated carrots, oranges, and scallions.
4. Pour the vinaigrette over the vegetables and toss well. Taste and add more adobo sauce or salt if you like. Let the slaw sit for at least 2 hours in the refrigerators before serving. The slaw will keep 4 to 5 days, covered, in the refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYG5025.
Nutritional Info Amount Per Serving
- Calories: 139.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 415.5 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 4.2 g
- Protein: 2.3 g