Gunsmoke Slaw
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Gunsmoke Slaw calories by ingredient
Introduction
This recipe is from Vegetarian Planet, by Didi Emmons. It is a spicy alternative to cole slaw and goes great with Mexican or latin dishes. This recipe is from Vegetarian Planet, by Didi Emmons. It is a spicy alternative to cole slaw and goes great with Mexican or latin dishes.Number of Servings: 8
Ingredients
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2 Tbs smooth Dijon mustard
2 garlic cloves
3 Tbs sugar
1 tsp salt
1 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 vinegar
1/4 c canola or corn oil
2 seedless oranges
1 medium cabbage head, cored and sliced as thin as possible
2 carrots, grated
5 scallions, both green and white parts minced
Directions
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.
Member Ratings For This Recipe
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