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.

Salt and Vinegar Potatoes

Just saying--or reading--the words "salt and vinegar", my mouth starts to water.  They aren't my first potato chip flavor choice by a long shot, but when I do go for them, that first bite always has me wondering why I don't eat them more often.  And then I remember that I like to fit into my clothes.  The sour-tart vinegar infused in a heavily salted potato just completely over takes your mouth.  So of course these potatoes are worth trying, even if they still have room for improvement.  They taste awesome and there's flexibility with the preparation whether you want a more chip-like consistency or something more sturdy.