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Friday, February 01, 2013

Cabbage & Zucchini Slaw with Spicy Citrus Dressing

zucchini cole slaw orange dressing

Until a few years ago, when I stared this food blog, I hadn't bother to ponder on the origins of some of the culinary terms, especially the names of some of the common dishes enjoyed today. One of the first ones that stuck in my head is this: colis → koolsalade → koolsla → cold slaw → cole slaw, nicely summed up in See The Globe.

Cabbage salad, cabbage borscht, home-made sauerkraut, home-made baechu kimchi, cabbage paruppusili, cabbage arachu vitta sambar, cabbage koottu, cabbage molagoottal, cabbage coconut-chili poduthuval... this antioxidant-rich, nutrients-packed, fiber-filled vegetable is consumed in many forms in our house.

As I was debating posting yet another cabbage salad recipe, it occurred to me that this Spicy Citrus dressing thrown together on a whim yearns to be shared. Especially with its crisp and crunchy freshness and zesty orange flavor, the salad definitely has earned its own post.

Ingredients
1 cup julienned or shredded zucchini and carrots, combined
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 jalapeno, seeded and julienned or slivered thin (optional)
1 tsp orange zest for garnish (optional)

Spicy Orange-Citrus Dressing:
2 Tbsp freshly squeezed orange juice
½ Tbsp orange zest
½ Tbsp blue Agave syrup/nectar
½ Tbsp crushed red pepper flakes (less if preferred)
½ Tbsp all-natural creamy peanut butter
½ Tbsp pomegranate red wine vinegar
½ Tbsp distilled white vinegar
½ Tbsp Bragg™ Liquid Aminos
½ Tbsp pure Chinese-style sesame seed oil

Combine the dressing ingredients and whisk to a thick consistency. Pour over the veggies. Marinate for at least 15 minutes before serving, longer the better. Serve chilled or at room temperature.





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