Hi all– Coleslaw. I love it. It just adds a bowl of freshness to the table–with bar-b-qued anything! So when I made up some bar-b-que chicken sandwiches last week, it was fun to try out this new cole slaw recipe– sweet and tart all at once and nicely crunchy. I’m sure I’ll be making it more this summer…
CITRUS COLE SLAW
8 cups of cabbage, shredded*
2 carrots peeled and grated
4 tab. sugar
1/2 cup olive oil
1/2 tsp/ salt
1/2 tsp. freshly ground pepper
4 tab. tarragon vinegar (or any vinegar you love)
1/2 cup orange juice concentrate (undiluted)
1 tab. grated orange peel (about 1 orange)
First make the dressing so the flavors will set together while you do the rest. In a large bowl stir together the sugar, olive oil, salt, pepper, vinegar, orange juice concentrate and orange peel. Then chop that cabbage and grate the carrots. Mix it all together and serve it up. Best if you eat it right away. I think it will wake up your mouth!
*If you like a fine coleslaw, you can chop it up in the food processor. I like mine more chunky, so I just use a good old knife.