Tuesday, March 5, 2013

Red Cabbage Coleslaw with Orange-Ginger Vinaigrette

I know coleslaw is traditionally a summer side dish, but we're starting to get closer to spring and the cabbage is ready now, so really, what's stopping you?  Colorful red cabbage speckled with pretty orange carrots and dotted with scallions makes this a perfect introduction for a bright, cheery spring.  The dressing is tasty, but I didn't think the ginger flavor shined through to really make it a ginger vinaigrette.  I'm sure that's because I used ground ginger, rather than fresh and probably didn't use enough of it.  But the orange juice and the cider vinegar provide a nice, bright and tangy flavor with a little sweetness from the honey.  The coleslaw pairs nicely with pork (we had it with pork chops, mashed potatoes and gravy), but I also topped a bowl of romaine with it for a lunch salad alternative and it was great.  I also think it would be tasty atop a pulled pork sandwich or a side for anything grilled.

There's only so many things you can do with a head of cabbage, and since this was red cabbage, coleslaw seemed more appropriate than halushki, stuffed cabbages or some other method of cooked cabbage.  Except I knew I wanted to to be a vinegar based coleslaw and I didn't have a go-to recipe.  so to the internet I went, stumbling upon Nom Nom Paleo for the mix of veggies and Steamy Kitchen for the vinaigrette.  I left out the avocado from the mix since Dave isn't a fan, and adjust the quantities of orange juice and vinegar (swapping rice for apple cider), to create a less oily, more tangy dressing.  And, as I said, I went with ground ginger rather than fresh grated out of availability.  If you prefer a strong ginger flavor, I'd recommend get the the fresh stuff to grate in or going with maybe a full teaspoon (or more, to taste) of ground ginger.  But if you're just looking for a way to sneak a little spring flavor onto your plate before the season's officially change, this coleslaw will certainly bring you a sunny spirit.

Red Cabbage Coleslaw with Orange-Ginger Vinaigrette


1/2 red cabbage
1 carrot
3 scallions
1/3 cup orange juice
1/3 cup apple cider vinegar
1 teaspoon honey
1/2 teaspoon ground ginger
1/4 teaspoon dried orange zest or 1 Tablespoon fresh orange zest
pinch salt
1/4 cup olive oil

Clean and remove center core from cabbage.  Slice into thin strips, separating layers into pieces.  You may also choose to shred your cabbage to your desired consistency.  Place cabbage strips in a large bowl.  Peel and julienne carrot and add to cabbage.  Chop scallions into cabbage and carrot mixture, then toss to mix.

In a small bowl, add juice, vinegar, honey ginger, orange zest, and salt.  Whisk together.  while whisking constantly, drizzle in olive oil.

Once vinaigrette comes together, pour over vegetable mixture and toss to combine.  Chill for at least an hour before serving.

Makes 8-10 servings.

Happy Baking,
The Cookie Princess

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